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Pineapple Coleslaw

A refreshing twist on classic coleslaw with a tropical touch, featuring shredded cabbage, carrots, and crushed pineapple in a creamy dressing. Perfect for summer picnics and barbecues!
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup crushed pineapple, drained
Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage, shredded carrots, and drained crushed pineapple.
  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until well combined.
  4. Chill in the refrigerator for at least 30 minutes to let those flavors mingle.

Notes

For added crunch, toss in a handful of chopped nuts. For a spicy kick, mix in some lime juice or a dash of cayenne pepper. This coleslaw can be made a day ahead for better flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it can affect texture.