How To Make Pineapple Coleslaw

This colorful pineapple coleslaw combines red and green cabbage with the tropical sweetness of canned pineapple for a salad everyone will enjoy.

This recipe is naturally gluten free.

Watch A Video

Here is a video of 2 Cooks in the Kitchen making Pineapple Coleslaw:

Ingredients For Pineapple Coleslaw

• 4 Cups Shredded Green Cabbage
• 1 Cup Shredded Red cabbage
• 1 tsp Salt
• 1 20 oz can pineapple (tidbits or crushed)
• 1 Cup Grated Carrot
• 1/2 Red Onion, grated
• 1 Serrano, finely chopped
• 3/4 Cup mayonnaise
• 2 Tbls Pineapple Juice
• 1/2 Tbls Apple Cider Vinegar
• Juice of 1 Lime
• 1/4 tsp Black pepper
• 1/4 tsp Salt
• 2 Green Onions Sliced
• 1/4 Cup Packed Cilantro

The Cabbage

We are going to start with our green cabbage. First we’ll cut the stem end off so we have a flat end to stand the cabbage up on.

Cut In Half

Next we will stand the cabbage up on the flat stem end and cut it in half. This keeps the cabbage from rolling around and increasing the risk of cutting yourself.

Remove the Core

We’ll cut one half into quarters lengthwise and remove the core. You’ll see the part of the cabbage where the stem runs up into the head. It’s solid, not leafy and it can be bitter. We’ll stand the cabbage quarter up and make a diagonal slice to remove the core.

Shred the Cabbage

Then we will make thin slices across the cabbage to shred it. We’ll do this until we have four cups of shredded cabbage.

Red Cabbage

We will do the same for the red cabbage. We just want one cup of shredded red cabbage.

Soak the Cabbage

We want to pull some of the moisture out of our cabbage so the coleslaw doesn’t end up getting soggy. To do that we will put all the cabbage in a large bowl and add enough cold water to just cover it.

Add Salt

We’ll add 1 teaspoon of salt to the bowl, stir and let it sit for 20 minutes.

Drain the Cabbage

After 20 minutes we will drain the cabbage into a colander to remove as much of the water as we can.

Squeeze Out Moisture

Once the cabbage has dripped in the colander for a while we will wrap it in a towel and squeeze out as much moisture as we can. Since there is red cabbage involved it might stain a cloth towel. Rather than take that chance we will use paper towels even though we try to avoid single use products when we can.

Grate the Carrot

Now that our cabbage is prepared we will grate our carrot. We’ll peel and cut the ends off and use the large cutting size face on our grater. We want about one cup of grated carrot.

Grate the Red Onion

While the grater is out we will grate the red onion. Alternatively you can dice it very small. We like grating it for this salad.

Chop the Serrano

We’ll cut the serrano into a very small dice. We like having a little bit of spicy zing in the salad but we don’t want any big pieces of serrano.

The Pineapple

We’ll use one can of pineapple for this coleslaw. You can use either diced pineapple or crushed pineapple. You could dice up fresh pineapple for this but it might turn brown so we use the canned. We will strain the pineapple and keep the liquid to use in our dressing.

Dry the Pineapple

We want to avoid ending up with soggy pineapple coleslaw so we are going to remove some of the moisture from the pineapple. We’ll do this by wrapping the pineapple in a towel and squeezing out some of the moisture, like we did with the cabbage.

Make the Dressing

Now that we have our ingredients prepared it is time to start making the pineapple coleslaw. We’ll make the dressing right in our large salad bowl, starting with the mayonnaise.

Pineapple Juice

Then we will add two tablespoons of the pineapple juice we reserved from the can.

Apple Cider Vinegar

Next we add 1/2 tablespoon of apple cider vinegar. This gives a nice fruitiness along with the tang of vinegar.

Lime Juice

Then we’ll squeeze in the juice of one lime. That works out to close to one tablespoon.

Salt and Pepper

Lastly for our dressing we will add salt and pepper.

Stir

Now we’ll stir all this together well. We like to use a whisk for this job.

Add the Cabbage

Now we’ll put our cabbage in the bowl.

Carrot, Onion and Serrano

And we’ll add the grated carrot, onion and chopped serrano to the bowl.

Mix Well

Now we’ll mix this all together thoroughly. We want to make sure everything gets coated in the dressing that is on the bottom.

Add Pineapple

We’ll add in the pineapple which has been sitting in the towel drying out a little. We’ll mix this in well.

Green Onion and Cilantro

The last ingredients we’ll add to our coleslaw are the sliced green onions and chopped cilantro.

Refrigerate

We’ll give this a final good mix, cover the bowl and put it in the refrigerator for a minimum of four hours to let the flavors marry and then our pineapple coleslaw is ready to serve.

If you enjoyed this recipe subscribe to our Youtube Channel and share on social media. Leave us a message and let us know of any other recipes you’d like to see us work on.

Here are some other salad recipes you might like:

• Wilted Spinach Salad
• Caesar Salad
• Kale Caesar Salad
• Kale and Quinoa Salad
• Roasted Beet Salad With Goat Cheese, Candied Pecans and Orange Vinaigrette
• Taco Salad

Print