Pineapple Coleslaw Recipe

I always find basic coleslaw a little dull, especially during BBQ season when I want something fresh and exciting for my family. This vibrant pineapple coleslaw recipe offers a much-needed twist, featuring fresh pineapple and a sunny, anti-inflammatory dressing. The secret ingredient—fresh ginger and turmeric—gives it a bright color, a zesty flavor, and a healthier kick that sets it apart from standard creamy coleslaws. It’s easy enough for a weeknight side but impressive enough to bring to a potluck or cookout, making it a family-friendly favorite. The combination of sweet pineapple and savory spices makes for a perfect flavor balance in this unique pineapple coleslaw recipe.

Ingredients

• Green and Red Cabbage: 500g (1.1 lb) green cabbage and 250g (0.55 lb) red cabbage, finely shredded. Using both colors provides visual contrast and a slightly different texture to the finished slaw. For ease, you can often find pre-shredded cabbage mixes, but shredding at home yields a fresher result.
• Fresh Pineapple: 400g (14 oz) fresh pineapple, cored and finely diced. Use fresh pineapple, not canned, as it provides a better texture and more intense flavor without extra syrup. Reserve a small wedge for garnish to enhance presentation for this pineapple coleslaw recipe.
• Mayonnaise: 240ml (1 cup) mayonnaise. This serves as the creamy base for the golden dressing. Choose a high-quality, full-fat mayonnaise for the best texture and flavor (ensure it’s egg-based as noted in the source recipe). (If you prefer a lighter, lower-carb option, I sometimes substitute half with Greek yogurt, which still creates a thick dressing.)
• Apple Cider Vinegar: 60ml (1/4 cup) apple cider vinegar. The acidity cuts through the richness of the mayonnaise and balances the sweetness of the pineapple and maple syrup. It also helps to slightly soften the cabbage.
• Pure Maple Syrup: 30ml (2 tablespoons) pure maple syrup. This adds sweetness to balance the tartness of the vinegar and the earthiness of the turmeric. You can substitute with honey if preferred, but maple syrup pairs well with the ginger.
• Fresh Ginger and Turmeric: 15g (1 tablespoon) fresh ginger, finely grated, and 5ml (1 teaspoon) ground turmeric. Grating the ginger fresh releases the most potent flavor and aroma. The turmeric provides the vibrant golden color and a subtle earthy, anti-inflammatory note, creating a healthy pineapple coleslaw recipe.
• Seasoning: 5ml (1 teaspoon) fine sea salt and 2.5ml (1/2 teaspoon) freshly ground black pepper. These seasonings are essential for enhancing all the other flavors in the dressing. Adjust to taste, but start with the recommended amount to ensure balance in this simple pineapple coleslaw recipe.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Vegetables: In a very large mixing bowl, combine the finely shredded green cabbage, red cabbage, and diced fresh pineapple. Ensure the pineapple is cut into small, bite-sized pieces so it integrates seamlessly with the shredded cabbage. Set this mixture aside while you prepare the dressing for this pineapple coleslaw recipe.
2. Whisk the Golden Turmeric-Ginger Dressing: In a separate medium bowl, combine the mayonnaise, apple cider vinegar, maple syrup, finely grated fresh ginger, ground turmeric, sea salt, and black pepper. Whisk thoroughly until the mixture is completely smooth and free of lumps. The dressing should have a vibrant golden color from the turmeric.
3. Combine and Toss: Pour the golden dressing directly over the cabbage and pineapple mixture in the large bowl. Use large tongs or your hands to gently toss the ingredients together. Ensure all the cabbage and pineapple shreds are evenly coated with the dressing, taking care not to crush or over-mix the cabbage. If the mixture looks too dry, I add a tablespoon of water or extra vinegar to thin the dressing slightly before tossing.
4. Chill and Meld Flavors: Cover the bowl tightly with food wrap and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together and gives the dressing time to slightly soften the cabbage for a better texture. For the best flavor, plan to chill for 2 hours or longer.
5. Garnish and Serve: Before serving, re-toss the coleslaw gently one more time to redistribute the dressing. Spoon the vibrant coleslaw into a wide, shallow serving bowl. Garnish with the small fresh pineapple wedge placed on the rim or against the mound, and add a very light dusting of additional turmeric powder to highlight the color contrast. This completes the pineapple coleslaw recipe.

Serving Suggestions and Pairings

This vibrant pineapple coleslaw recipe is incredibly versatile and offers a fresh, bright contrast to many savory main dishes. The tropical and tangy notes make it ideal for pairing with a variety of grilled foods or as a refreshing side for family dinners. I once brought this vibrant pineapple coleslaw recipe to a potluck, and it was a huge hit because it offered a refreshing change from standard creamy slaws.

• BBQ and Grill Sides: Serve it alongside grilled chicken, barbecued ribs (non-pork), or as a topping for pulled chicken sliders. The sweetness of the pineapple complements smoky and savory flavors.
• Seafood Complement: The bright, zesty dressing complements white fish perfectly. Try serving this pineapple coleslaw recipe with pan-seared mahi-mahi or grilled shrimp skewers.
• Sandwiches and Wraps: Use this healthy pineapple coleslaw as a topping for sandwiches, burgers, or wraps instead of standard lettuce. The crunch and sweet-tart flavor enhance a simple turkey sandwich or veggie wrap.
• Potluck Star: The vibrant color and unique flavor profile make it a standout dish at potlucks or backyard gatherings, offering a refreshing alternative to standard creamy slaws.

Make-Ahead Tips and Storage

This pineapple coleslaw recipe is excellent for meal prep and convenience. The most important tip for make-ahead preparation is to prevent the cabbage from becoming soggy. For the best texture, always keep the dressing separate from the cabbage and pineapple until just before serving.

• Prepping in Advance: To save time, you can chop the cabbage and pineapple up to 24 hours in advance and store them separately in the refrigerator. The golden turmeric-ginger dressing can also be prepared 2-3 days ahead of time and stored in an airtight container in the fridge.
• Preventing Sogginess: For the best results, wait to combine the dressing with the cabbage mixture until 30 minutes before serving. The longer the dressing sits on the cabbage, the more moisture will be drawn out, making the slaw watery.
• Storage After Mixing: Once dressed, this pineapple coleslaw should be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the cabbage will continue to soften over time, so it’s best eaten within the first 48 hours for maximum crunch.

FAQs

Can I use canned pineapple instead of fresh?

Yes, if you must. Make sure to drain canned pineapple thoroughly, patting it dry before adding it to prevent excess liquid from making the coleslaw watery. However, fresh pineapple provides a superior texture and flavor here and avoids extra syrups often found in canned varieties.

Can I make this pineapple coleslaw recipe dairy-free or vegan?

Yes. Simply use a high-quality vegan mayonnaise substitute in place of the standard egg-based mayonnaise. The rest of the ingredients, including the maple syrup and fresh produce, are naturally plant-based, making this an easy dinner idea for all dietary needs.

What if I can’t find fresh ginger root?

Fresh ginger is key here for the flavor and health benefits. If absolutely necessary, substitute with 1/2 teaspoon of dried ground ginger, though the flavor will not be as zesty. Do not substitute dried turmeric for fresh, as it stains easily and has a different intensity.

How do I prevent the coleslaw from becoming watery?

The primary cause of watery coleslaw is letting it sit too long after dressing, allowing the salt to draw moisture out of the cabbage. If making ahead, add the dressing just before serving. Also, ensure the pineapple is well-drained. I’ve found that if I’m making a large batch of this pineapple coleslaw recipe for a party, I only dress half the batch right before serving, and keep the rest separate in the fridge for later.

What kind of cabbage works best for coleslaw?

A combination of green and red cabbage works best for both texture and appearance. Green cabbage provides the bulk and crunch, while red cabbage adds color and a slightly different sweetness. The red cabbage in this pineapple coleslaw recipe also creates a beautiful contrast with the golden dressing.

Can I add other vegetables to this coleslaw?

Absolutely. Shredded carrots are a classic addition that pairs well. You could also add finely diced red bell pepper for extra sweetness and crunch. These additions increase the nutritional value, making this a great healthy side dish option.

Conclusion

This vibrant pineapple coleslaw recipe with golden turmeric-ginger dressing offers a fantastic alternative to traditional slaws, bringing bright colors and bold flavors to your table with minimal effort. Whether you serve it at your next BBQ or as a quick weeknight side, this family-friendly recipe is sure to become a new favorite. Save this healthy pineapple coleslaw recipe to your Pinterest board for your next meal prep or potluck.

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