Description
This refreshing Pineapple Coleslaw tosses fresh pineapple, shredded veggies, and spicy jalapeños in a tangy lime vinaigrette for the perfect topping for burgers, tacos, and more. Vegan and gluten-free.
Ingredients
For the Vinaigrette:
- 3 tablespoons white vinegar
- Juice of 1 lime (about 2 tablespoons)
- 3 tablespoons neutral oil
- 1 teaspoon kosher salt
- Black pepper to taste
For the Slaw:
- 4 cups shredded cabbage (1/2 small head)
- 1 1/2 cups finely diced pineapple
- 1 cup shredded carrot
- 1/2 red onion, finely diced
- 2 jalapeños, de-seeded and finely diced
- 1/2 bunch cilantro, stems and leaves finely chopped
Instructions
1. Add the vinegar, lime juice, oil, salt, and pepper to a small jar. Seal and shake well until emulsified. Set aside.
2. In a large bowl, combine the cabbage, pineapple, carrot, red onion, jalapeños, and cilantro.
3. Pour the vinaigrette over the slaw and toss well with tongs until evenly coated.
4. Let the slaw sit for 5 to 10 minutes, preferably in the refrigerator, to allow the flavors to meld.
5. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
There is no added sugar in this recipe, so make sure your pineapple is ripe, juicy, and sweet. A ripe pineapple will have a yellowing exterior and a sweet aroma.
For an oil-free version, omit the oil. The dressing will be more acidic and will not cling to the vegetables as well.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 8g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg