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Pineapple Coleslaw

  • Author:
  • Prep Time: 15 minutes-plus 30 to 60 minutes chill time
  • Total Time: 15 minutes-plus 30 to 60 minutes chill time
  • Yield: 8 servings

Description

Sweet pineapple, crisp cabbage, and a creamy mayonnaise dressing come together to create a refreshing delicious coleslaw that’s a perfect side dish for cookouts, backyard barbecues, family reunions, and Fourth of July celebrations.

Ingredients

For the Slaw

  • 6 cups finely shredded green cabbage
  • 1 cup finely shredded purple cabbage
  • ⅔ cup shredded carrots
  • 1 (20-ounce) can pineapple tidbits, drained
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 tablespoon poppy seeds

For the Dressing

  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon pineapple juice*
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. In a large bowl, combine the green cabbage, purple cabbage, pineapple tidbits, crushed pineapple, and poppy seeds.
  2. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, pineapple juice, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until evenly coated.
  4. Cover and refrigerate for at least 2 hours before serving.
  5. Stir well and serve chilled.

Notes

  • Freshly shredded cabbage provides the best texture and taste.
  • Drain pineapple thoroughly before adding.
  • Optional: Add ¼ cup sunflower kernels for extra crunch.
  • Perfect served on pulled pork sandwiches or Hawaiian BBQ sliders.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 170 g
  • Sugar: 13 g
  • Sodium: 330 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 7 mg