Pineapple Coleslaw

No ratings yet

Whether you need a dish to pass for a potluck or you are enjoying some delicious seafood tacos, this Pineapple slaw is just what you need. It's incredibly easy and will be hit every time.

Course Salad, Side Dish

Cuisine European

Prep Time 10

Total Time 10

Servings servings

Calories 91kcal

Author Beth Neels

Cost $6

Equipment

Ingredients

1 bag coleslaw mix see notes
½ 20 ounce can pineapple tidbits
3 Tablespoons red onion
½ Cup mayonnaise
2 Tablespoons Pineapple juice
1 Teaspoon jalapeno, finely minced
1 Teaspoon coarse kosher salt or sea salt
½ Teaspoon cracked black pepper

Instructions

Drain the pineapple, reserving the juice.
½ 20 ounce can pineapple tidbits
Mix coleslaw mix, pineapple, and onion in a large bowl.
1 bag coleslaw mix, 3 Tablespoons red onion
Add the mayonnaise, pineapple juice, jalapeño, salt, and pepper to a small bowl. Whisk until well combined.
½ Cup mayonnaise, 2 Tablespoons Pineapple juice, 1 Teaspoon jalapeno, finely minced, 1 Teaspoon coarse kosher salt or sea salt, ½ Teaspoon cracked black pepper
Pour the dressing over the cabbage mix in the large bowl. Toss.

Notes

To make your coleslaw from scratch, shred red and green cabbage. Grate carrot and broccoli stems. Mix them together.

How to Store Leftovers

Put any leftovers in an airtight container. Store it in the refrigerator for 3-4 days. Freezing is not recommended.

Nutrition