Crunchy Pineapple Slaw with Cilantro
This slaw combines crisp cabbage and carrots with juicy pineapple chunks, tossed in a zesty, slightly creamy lime dressing and brightened with fresh cilantro. It’s colorful, crunchy, tropical, and completely addictive.
Time
Prep Time: 15 minutes
Chill Time: 20–30 minutes
Total Time: 15–45 minutes
Ingredients
For the Slaw:
3 cups shredded green cabbage
1 cup shredded red cabbage (optional for color)
1 cup shredded carrots
1½ cups fresh pineapple, diced small (or canned, drained well)
¼ cup thinly sliced red onion
½ cup chopped fresh cilantro
2 tablespoons toasted sunflower seeds or chopped roasted peanuts (optional for crunch)
For the Dressing:
3 tablespoons fresh lime juice (about 1½ limes)
2 tablespoons Hellmann’s mayo or Greek yogurt (for a slightly creamy version)
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon Dijon mustard
¼ teaspoon salt, or to taste
¼ teaspoon black pepper
1–2 teaspoons sriracha or chili flakes (optional for heat)
Instructions
1. Prep the Veggies & Pineapple:
Shred the cabbage and carrots (use a mandoline or pre-shredded mix). Dice the pineapple and thinly slice the onion. Chop cilantro.
2. Make the Dressing:
In a small bowl or jar, whisk together lime juice, mayo/yogurt, honey, vinegar, mustard (if using), salt, pepper, and optional sriracha.
3. Toss Everything Together:
In a large bowl, combine cabbage, carrots, pineapple, onion, and cilantro. Pour dressing over and toss until well coated.
4. Chill (Optional):
Let it sit for 20–30 minutes in the fridge for flavors to meld, or serve immediately for maximum crunch.
5. Top & Serve:
Sprinkle with toasted seeds or nuts just before serving. Garnish with more cilantro and a lime wedge if desired.
Notes & Tips
Pineapple: Fresh gives the best texture and flavor, but canned works too (just drain well).
Make It Vegan: Use vegan mayo or replace mayo with more lime and olive oil.
Add Crunch: Toss in shredded green apple, red bell pepper, or thinly sliced jalapeno.
Meal Pairing: Perfect with grilled fish, pulled pork, shrimp tacos, teriyaki chicken, or black bean burgers.
Storage: Best eaten within 2 days. Store in an airtight container in the fridge.
Frequently Asked Questions
Q: Can I make this slaw ahead?
A: Yes, but for best crunch, keep dressing separate until 1–2 hours before serving.
Q: Can I use bagged coleslaw mix?
A: Absolutely! Use 4–5 cups of pre-shredded slaw mix to save time.
Q: What if I don’t like cilantro?
A: Substitute with fresh mint, parsley, or green onions.
Nutritional Information
Calories: ~120
Fat: 6g
Carbs: 14g
Sugar: 9g
Fiber: 2g
Protein: 1g