Pineapple Coleslaw

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.

Course Salad, Side

Cuisine American

Method No-Bake

Prep Time 15

Total Time 15

Servings Servings

Calories 108kcal

Author Caitlin Shoemaker

Ingredients

For the Vinaigrette:

3 tablespoons white vinegar
Juice of 1 lime about 2 tablespoons
3 tablespoons neutral oil
1 teaspoon kosher salt
Black pepper to taste

For the Slaw:

4 cups shredded cabbage (1/2 small head)
1 1/2 cup finely diced pineapple*
1 cup shredded carrot
1/2 red onion fine dice
2 jalapeños de-seeded and finely diced
1/2 bunch cilantro stems and leaves finely chopped

US Customary - Metric

Instructions

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.

Nutrition