Description
A bright and refreshing blend of crisp cabbage, sweet pineapple, and creamy dressing, this Tropical Pineapple Coleslaw transports your taste buds straight to the tropics—all in one vibrant, easy-to-make salad.
Ingredients
Units
Scale
- 2 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 large carrot, peeled and shredded
- 1 cup fresh pineapple, diced (or canned tidbits, drained)
- 1 red bell pepper, diced
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh cilantro or mint
- For the dressing:
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp honey or agave nectar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Finely shred the cabbage and carrot. Dice pineapple and bell pepper, and slice green onion. Combine all produce in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise (or yogurt), lime juice, lime zest, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and toss thoroughly to coat evenly.
- Taste and adjust seasoning—add more lime, honey, or salt as needed. Chill for 10–15 minutes to allow flavors to meld (optional).
- Sprinkle with chopped cilantro or mint before serving.
Notes
- Use fresh pineapple for juicier sweetness or canned for convenience.
- Dry produce before mixing to avoid watery slaw.
- Store dressing and slaw separately if making ahead.
- Customize with tropical fruits, herbs, or nuts.
- Serve leftovers with tacos, grilled meats, or sandwiches.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg