Pineapple Coleslaw
A bright and crunchy twist on classic coleslaw, loaded with juicy pineapple chunks and shredded cabbage. Tossed in a creamy, tangy dressing with just a hint of sweetness, it's the perfect side dish for summer barbecues, pulled pork, or grilled fish. Ready in just 15 minutes with no cooking required.
For 4 servings
- prep
Shred the cabbage and carrot.
1.Remove any wilted outer leaves from the cabbage. Cut into quarters, remove the core, and slice thinly into shreds.2.Peel the carrot and shred using a box grater or julienne peeler. - mix
Toss the vegetables with pineapple.
In a large mixing bowl, combine the shredded cabbage, carrot, and fresh pineapple chunks. Toss gently to distribute evenly.
- mix
Whisk together the dressing.
1.In a small bowl, combine mayonnaise, yogurt, apple cider vinegar, and honey.2.Add celery seed, a pinch of salt, and a pinch of black pepper.3.Whisk until smooth and well blended.TIPTaste the dressing and adjust sweetness or tang by adding a touch more honey or vinegar. - mix
Dress the slaw and combine.
Pour the dressing over the cabbage mixture. Toss everything together with two large spoons until every shred is evenly coated.
- rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Give it a quick toss again right before serving.
TIPDon't skip the rest — it softens the cabbage slightly and brings the dressing together. - serve
Serve chilled.
Spoon the coleslaw into a serving bowl and serve cold alongside grilled meats, sandwiches, or fish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh pineapple for the best texture and natural sweetness; canned may be too mushy.
- 2Shred cabbage as thinly as possible for a delicate, non-chewy slaw.
- 3Let the coleslaw rest at least 15 minutes in the fridge to soften the cabbage and meld flavors.
- 4Toss the slaw again just before serving to redistribute the dressing evenly.
- 5Pat the pineapple chunks dry with a paper towel to prevent the dressing from becoming watery.
- 6For extra crunch, add a handful of toasted chopped pecans or sunflower seeds just before serving.
Adapt it for your goals.
Vegan
Swap mayonnaise and yogurt for vegan mayo and plant-based yogurt (e.g., coconut or soy) to make this coleslaw entirely plant-based without losing creaminess.
low oilLow-oil
Replace the mayonnaise with extra yogurt or a light buttermilk dressing to reduce fat while keeping the slaw tangy and moist.
spicySpicy
Add 1 small finely chopped jalapeño or a pinch of cayenne pepper to the dressing for a spicy kick that contrasts beautifully with the sweet pineapple.
herb freshHerb-fresh
Stir in 2 tablespoons of chopped fresh cilantro or mint for a bright, herbaceous note that pairs well with the pineapple and cider vinegar.
Why this is on our healthy list.
Rich in Vitamin C
Pineapple and cabbage are both excellent sources of vitamin C, which supports immune function and skin health.
Supports Digestion
Fresh pineapple contains bromelain, a natural enzyme that aids in protein digestion, and cabbage provides fiber for gut health.
Low in Added Sugar
This slaw uses only a teaspoon of honey for sweetness, relying on the natural fruit sugars from pineapple for most of its sweet flavor.
Good Source of Fiber
Cabbage and carrots provide dietary fiber, which helps maintain healthy digestion and promotes a feeling of fullness.
Frequently asked questions
Yes, but drain it very well and pat dry to avoid excess liquid; fresh pineapple gives a firmer texture and brighter flavor.
