Description
This Pineapple Jalapeño Coleslaw is a vibrant and refreshing twist on a classic picnic staple. It perfectly balances the tropical sweetness of fresh pineapple with a subtle kick of heat from diced jalapeños, creating a side dish that is truly unforgettable. A colorful medley of purple cabbage and carrots tossed in a creamy, tangy dressing, this slaw is the perfect companion for fish tacos, pulled chicken sandwiches, or your next summer cookout.
Ingredients
Coleslaw Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon salt
Pineapple Jalapeño Coleslaw
- 4 cups purple cabbage, shredded
- 1 1/2 cups carrots, shredded
- 1 1/2 cups fresh pineapple, cut to tidbit size
- 1/4 cup purple onion, diced
- 2 jalapeños, seeds and membranes removed, diced
- 1/4 cup cilantro, coarsely chopped
Instructions
Step 1: Whisk the Dressing
In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, and salt. Whisk these together until the sugar is dissolved and the mixture is completely smooth.
Step 2: Prep the Base
In a separate large bowl, combine the shredded purple cabbage, shredded carrots, tidbit-sized pineapple, diced purple onion, diced jalapeños, and coarsely chopped cilantro.
Step 3: Combine and Coat
Stir the prepared dressing into the cabbage mixture until every piece of fruit and vegetable is evenly and thoroughly coated.
Step 4: The Final Step
Place the slaw in the refrigerator to chill for 30 to 60 minutes. This allows the flavors to meld and the cabbage to slightly soften while remaining crisp for the perfect velvety consistency.
Notes
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, as the pineapple may release juices at the bottom.
Variation – Tropical Citrus: For an even brighter flavor profile, swap the apple cider vinegar for fresh lime juice and add a teaspoon of lime zest to the dressing.
Pro Tip for Peppers: To keep the heat very mild, ensure all white membranes (pith) are removed from the jalapeños along with the seeds, as this is where most of the capsaicin is stored.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 12g
- Sodium: 440mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pineapple jalapeno coleslaw, tropical coleslaw recipe, spicy pineapple slaw, summer bbq side dish, purple cabbage slaw, easy fruit coleslaw