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Flavorful Coleslaw with Pineapple and Jalapeño

A refreshing coleslaw that combines the sweetness of pineapple with the crunch of two cabbages, brightened by a zesty lime dressing.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Coleslaw Base
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 1 cup carrots, julienned or grated
  • 1 cup fresh pineapple, diced
  • 1 small jalapeño pepper, seeded and finely chopped Adjust heat level by removing seeds.
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped Optional
Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Finely shred green cabbage and red cabbage, then place in a large mixing bowl.
  2. Julienne or grate the carrots and thinly slice the red onion, and add them to the bowl.
  3. Dice the fresh pineapple into small bite-sized pieces and add to the mixture.
  4. Slice the jalapeño in half, remove seeds if less heat is desired, finely chop and add to the bowl.
Dressing Preparation
  1. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, lime juice, salt, and black pepper until smooth and creamy.
Mixing and Marinating
  1. Pour the dressing over the cabbage mixture and gently toss to coat.
  2. If desired, add chopped fresh cilantro and toss again.
  3. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
  4. Before serving, taste and adjust seasoning as necessary.

Notes

Keep refrigerated in an airtight container for up to 3 days. The pineapple will soften and release more juices over time; stir gently before serving. Avoid freezing.