Description
A refreshing and vibrant pineapple coleslaw made with crisp cabbage, sweet juicy pineapple, and spicy jalapeños tossed in a tangy lime vinaigrette. Perfect for tacos, burgers, and BBQs.
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 (about 1/2 small head)
- 1 1/2 cups finely diced fresh pineapple
- 1 cup shredded carrot
- 1/2 red onion, finely diced
- 2 jalapeños, de-seeded and finely diced
- 1/2 bunch cilantro, stems and leaves finely chopped
Instructions
1. In a small jar, combine white vinegar, lime juice, oil, kosher salt, and black pepper. Seal and shake well until fully emulsified. Set aside.
2. In a large bowl, add shredded cabbage, diced pineapple, shredded carrot, red onion, jalapeños, and chopped cilantro.
3. Pour the vinaigrette over the slaw mixture and toss thoroughly with tongs until evenly coated.
4. Let the slaw rest for 5–10 minutes, preferably in the refrigerator, to allow the flavors to meld.
5. Serve chilled as a topping or side dish. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Use ripe, sweet pineapple for the best flavor since there is no added sugar in the recipe.
You can omit the oil for an oil-free version, but the dressing will be more acidic and less cohesive.
For extra heat, leave some jalapeño seeds intact.
Great as a topping for tacos, burgers, pulled jackfruit, or grilled vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg