Go Back
–+ servings
No-mayo pineapple coleslaw with cabbage, shredded carrot, pineapple chunks, red onion, and cilantro.

Pineapple Coleslaw

A fresh pineapple coleslaw made with crunchy cabbage, carrot, pineapple, red onion, jalapeños, and cilantro tossed in a bright lemon-vinegar dressing with no mayonnaise.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Slaw
  • 4 cups shredded cabbage
  • 1 1/2 cups finely diced pineapple
  • 1 cup shredded carrot
  • 1/2 red onion finely diced
  • 2 jalapeños deseeded and finely diced
  • 1/2 bunch cilantro stems and leaves finely chopped
Dressing
  • 3 tablespoons 45 ml white vinegar
  • Juice of 1 lemon about 2 tablespoons (30 ml)
  • 3 tablespoons 45 ml olive oil
  • 1 teaspoon kosher salt
  • Black pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Add the white vinegar, lemon juice, olive oil, salt, and black pepper to a small bowl.
  2. Whisk until evenly combined.
  3. Add the cabbage, pineapple, carrot, red onion, jalapeños, and cilantro to a large bowl.
  4. Pour the dressing over the slaw.
  5. Toss thoroughly until everything is evenly coated and distributed.
  6. Transfer to a serving bowl or plate and serve.

Nutrition

Calories: 110kcalCarbohydrates: 12gProtein: 1.4gFat: 7gSaturated Fat: 1gSodium: 210mgPotassium: 260mgFiber: 3gSugar: 7.6g

Video

Notes

  • Shred the cabbage thinly and dice the pineapple, onion, and jalapeños finely for the most even texture.
  • Remove the jalapeño seeds as directed in the tested recipe.
  • Mix the dressing separately before tossing it with the slaw.
 

Tried this recipe?

Let us know how it was!