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pineapple coleslaw recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A vibrant coleslaw recipe featuring fresh pineapple and a sunny dressing. This twist on classic coleslaw uses fresh ginger and turmeric for a zesty flavor, bright color, and a healthier kick, perfect for potlucks or BBQs.
Ingredients
- 1.65 lbs (total) shredded green and red cabbage
- 14 oz fresh pineapple, diced
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Combine Main Ingredients: In a large mixing bowl, combine the shredded cabbage and diced fresh pineapple. Set aside while you prepare the dressing.
- Prepare the Dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, grated ginger, ground turmeric, sea salt, and black pepper until completely smooth.
- Toss and Refrigerate: Pour the dressing over the cabbage and pineapple mixture in the large bowl. Gently toss until all ingredients are evenly coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld and the cabbage to soften slightly.
- Garnish and Serve: Re-toss the coleslaw before serving. Garnish with a small pineapple wedge on the side of the bowl, if desired.
Notes
To avoid a soggy texture, wait to combine the dressing with the cabbage mixture until 30 minutes before serving. If the coleslaw looks too dry, thin the dressing slightly with a tablespoon of water or extra vinegar before tossing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg