How To Make Pineapple Coleslaw

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.

Photo shows cutting the stem end of the cabbage
Cut the Stem End

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.

Photo shows cutting the cabbage in half
Cut In Half

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.

Photo shows the core being cut from the cabbage
Cut Out 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.

Photo shows the cabbage being cut crosswise
Shred the Cabbage

Red Cabbage

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

Photo shows the cabbage being sliced
Slice The 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.

Photo shows adding water to the cabbage
Cover With Water

Add Salt

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

Photo shows salt being added to the soaking cabbage
Add Salt

Drain the Cabbage

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

Photo shows the shredded and soaked cabbage being dumped into a strainer
Strain the Cabbage

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.

Photo shows the cabbage being pressed while wrapped in paper towels
Press Cabbage To Remove Water

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.

Photo shows the carrot being grated
Grate the 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.

Photo shows the onion being grated
Grate the Red Onion

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.

Photo shows the chopped serrano next to the grated carrots and oinions
Chop the 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.

Photo shows the pineapple in a strainer
Strain the Pineapple

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.

Photo shows the mayonnaise in a large mixing bowl
Mayonnaise

Pineapple Juice

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

Photo shows the pineapple juice being added to the dressing
2 Tablespoons Pineapple Juice

Apple Cider Vinegar

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

Photo shows Apple Cider Vinegar being added to the dressing
Apple Cider Vinegar

Lime Juice

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

Photo shows the lime juice being squeezed into the bowl
Lime Juice

Salt and Pepper

Lastly for our dressing we will add salt and pepper.

Photo shows pepper being added
Salt and Pepper

Stir

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

Photo shows the dressing being mixed
Mix the Dressing

Add the Cabbage

Now we’ll put our cabbage in the bowl.

Photo shows the drained cabbage being put in a large salad bowl
Cabbage In Salad Bowl

Carrot, Onion and Serrano

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

Photo shows the chopped serrano being added to the salad
Carrot, Onion and Serrano

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.

Photo shows a colorful salad being mixed
Mix Well

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.

Photo shows the drained and squeezed pineapple being added to the salad
Add the Drained Pineapple

Green Onion and Cilantro

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

Photo shows the green onion and cilantro being added
Green Onion and 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.

Photo Shows Pineapple Coleslaw all done
Pineapple Coleslaw

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Photo shows Pineapple Coleslaw

Pineapple Coleslaw

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  • Author: 2 Cooks in the Kitchen
  • Prep Time: 1 hour
  • Cook Time: 4 hours resting
  • Total Time: 5 hours
  • Yield: 10 cups 1x
  • Category: salad
  • Diet: Gluten Free

Description

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


Ingredients

Units Scale
  • 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
  • 4 cups Shredded Green Cabbage
  • 1 cup Shredded Red cabbage
  • 1 cup Grated Carrot
  • 1/2 Red Onion, grated
  • 1 Serrano, finely chopped
  • 1 20 oz can pineapple (tidbits or crushed)
  • 2 Green Onions Sliced
  • 1/4 cup Packed Cilantro

Instructions

  1. In a large salad bowl combine the mayonnaise, pineapple juice, apple cider vinegar, lime juice, black pepper and salt. Stir well to combine.
  2. Add the green cabbage, red cabbage, grated carrot, grated onion and chopped serrano. Stir well to coat everything with the dressing.
  3. Add the pineapple and mix it in.
  4. Add the green onion and cilantro. Stir well. Cover and refrigerate for at least 4 hours.

Notes

Remove excess moisture from the cabbage and pineapple before adding to avoid mushy coleslaw.

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