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A refreshing twist on a Southern classic! This creamy coleslaw gets a sweet and tangy kick from crushed pineapple, making it the perfect side for barbecues, picnics, and potlucks.
Prepare the Dressing
Combine Ingredients
Toss and Chill
Serve
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A refreshing twist on a Southern classic! This creamy coleslaw gets a sweet and tangy kick from crushed pineapple, making it the perfect side for barbecues, picnics, and potlucks.
This southern recipe takes 45 minutes to prepare and yields 8 servings. At 183.65 calories per serving with 1.02g of protein, it's a beginner-friendly recipe perfect for side_dish or salad.
For a lower-calorie dressing, substitute half of the mayonnaise with plain Greek yogurt or use a light mayonnaise.
Mix in 1/4 cup of toasted pecans, slivered almonds, or sunflower seeds just before serving for a delightful crunch.
Enhance the tropical flavor by adding 1/4 cup of shredded, unsweetened coconut to the mix.
For a bit of heat, add one finely minced jalapeño (seeds removed for less heat) to the coleslaw.
Cabbage is an excellent source of dietary fiber, which is essential for digestive health, promoting regular bowel movements and supporting a healthy gut microbiome.
Both cabbage and pineapple are good sources of Vitamin C, a powerful antioxidant that supports the immune system, promotes healthy skin, and helps protect cells from damage.
Cabbage, especially red cabbage if used, is rich in antioxidants like anthocyanins, which help reduce inflammation and may lower the risk of certain chronic diseases.
A one-cup serving of this Pineapple Coleslaw contains approximately 150-180 calories, primarily from the mayonnaise. The exact number can vary based on the specific brands of ingredients used.
It can be part of a balanced diet. The cabbage and carrots offer fiber and vitamins. However, the traditional dressing is high in fat and sugar from the mayonnaise and added sugar. For a healthier version, consider using Greek yogurt or light mayonnaise.
Yes, you can make it a few hours ahead. For best results, prepare it no more than 24 hours in advance. If making it further ahead, you can mix the dressing and chop the vegetables separately, then combine them an hour or two before serving to maintain crunchiness.
The key is to drain the crushed pineapple as thoroughly as possible. Pressing it firmly in a fine-mesh sieve to squeeze out all excess juice is the most effective way to prevent a watery slaw.
Absolutely! Finely dice about 1 cup of fresh, ripe pineapple. Fresh pineapple may release more juice, so be mindful of that when mixing.
If you don't have celery seed, you can omit it, but it adds a classic coleslaw flavor. Alternatively, you can add one finely chopped stalk of celery for a similar flavor profile and extra crunch.