This refreshing Pineapple Coleslaw tosses fresh pineapple, shredded veggies, and spicy jalapeños in a tangy lime vinaigrette to give you a perfect topping for burgers, tacos, and more! Vegan and Gluten-Free.
Make the Vinaigrette: Add the vinegar, lime juice, oil, salt, and pepper to a small jar. Seal the jar and shake well, until emulsified. Set aside.
Combine: Add the cabbage, pineapple, carrot, red onion, jalapeño, and cilantro to a large bowl. Pour the dressing over the slaw and mix well with tongs.
Serve & Store: Let the slaw sit for 5-10 minutes (preferably in the fridge) before serving to allow all flavors to combine. Serve chilled; store leftovers in the fridge for up to 5 days.
Notes
There is no added sugar in this recipe so make sure your Pineapple is ripe, juicy, and sweet! You’ll know when a Pineapple is ready to cut once the exterior portion of it is yellowing and smells sweet.
Oil-Free: You can omit the oil from this recipe, but it will be more acidic and the dressing will not cling to the veggies as well.