Oh my, this sweet, spicy pineapple coleslaw is so good! The sweetness of the pineapple with the heat of the jalapeños, the crunchiness of the cabbage, and the zestiness of the dressing with lemon, lime and agave – absolutely delicious! And this is another tasty, refreshing cold salad you can eat in the heat of summer.
This recipe is super easy to throw together. You can serve it immediately after making it, but the taste improves with refrigeration. I recommend refrigerating at least 3 hours, and you can even wait to eat it the next day. Make it a day ahead for a small gathering or a cookout, or even for your own family’s backyard barbecue!
I initially found the jalapeños to be a little bit too spicy for me, but after the slaw was refrigerated a few hours, the flavors were perfectly balanced and the heat was just right. If you don’t keep pickled jalapeños on hand, just pick up a fresh pepper at the store for this yummy salad dish.
I love that this pineapple coleslaw doesn’t have any mayo in it, like most coleslaws do. I’m okay with vegan mayo, but it isn’t one of my favorite things to add to foods. This recipe absolutely doesn’t need it! And the dressing only uses two tablespoons of olive oil, so each person is only eating 1/4 tablespoon of a healthy oil per serving. Not bad!
Variations for this recipe include: using the bagged coleslaw mix or shredding your own head of cabbage, using fresh pineapple or in a pinch using the canned kind. You can use pickled jalapeños or a fresh pepper. Chop up a carrot julienne style, shred a carrot in your food processor, or buy a bag of pre-shredded carrots. And you can use lemon or lime zest for the dressing. Find your perfect combo!
You might also enjoy these other summer slaws and salads:
Or have a look at my Salads section, with over 25 different salads from which to choose!
| Prep Time | 20 minutes |
| Passive Time | 3 hours refrigeration, optional |
| Servings |
servings
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- 5 cups pre-cut coleslaw packaged, or 5 cups shredded cabbage
- 1/2 cup yellow onion chopped
- 1/4 cup sweet red pepper chopped, about 2 to 3 small peppers
- 1 heaping tablespoon pickled jalapenos chopped, or 1 fresh jalapeño
- 1-1/2 to 2 cups fresh pineapple chopped, or canned pineapple, drained
- 1 medium carrot shredded, or 1/4 cup pre-shredded carrot
- 1 zest of one whole lemon or lime
- 4 tablespoons lime juice
- 2 tablespoons agave syrup or nectar
- 2 tablespoons olive oil
Ingredients
For the coleslaw:
For the dressing:
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- To a large mixing bowl, add all of the six coleslaw ingredients and toss to combine well. Set aside.
- In a small glass measuring cup or bowl, stir together the lemon or lime zest, lime juice and agave syrup until well blended.
- Slowly add the olive oil to the small dressing bowl, using a fork or small whisk to stir in the olive oil until it is emulsified into the dressing.
- Pour the dressing over the coleslaw in the large mixing bowl, then toss to coat well.
- Serve immediately or refrigerate for at least 3 hours to let the flavors blend.
- The slaw will keep in the refrigerator, covered, for up to 3 to 4 days.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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