Description
A fresh, crunchy pineapple slaw with cabbage, carrots, and a creamy tangy dressing. This tropical-inspired side dish is quick to prepare and perfect for barbecues, tacos, or summer meals.
Ingredients
- 4 cups shredded cabbage (green or purple, or a mix)
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- 1 cup fresh pineapple, diced (or canned, drained)
- 1 tablespoon fresh cilantro, chopped (optional)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or agave syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
1. In a large bowl combine the shredded cabbage, shredded carrot, and thinly sliced red bell pepper.
2. Add the diced pineapple and toss gently to distribute evenly.
3. Sprinkle chopped cilantro over the mixture if using.
4. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
5. Pour the dressing over the slaw mixture.
6. Toss everything together until the vegetables and pineapple are evenly coated with the dressing.
7. Cover and refrigerate for at least 10 minutes to allow the flavors to blend.
8. Stir once more before serving and enjoy chilled.
Notes
For extra crunch, add sliced green onions or toasted sunflower seeds.
Fresh pineapple provides the best flavor, but well-drained canned pineapple works too.
Letting the slaw chill longer (30–60 minutes) improves the flavor.
This slaw pairs well with grilled meats, tacos, sandwiches, or barbecue dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 14g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg