Pineapple Coleslaw

Pineapple Coleslaw

from savorynothings.com
30 min

This Pineapple Coleslaw is an easy and creamy side dish for summer - full of flavor and quick to make!

Ingredients

  • 1 (16-oz) bag tri-color coleslaw mix ((or 3 cups shredded white cabbage, 2 cups shredded purple cabbage and 1 cup shredded carrots))
  • salt & pepper (to taste)
  • ¾ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon pineapple juice (reserved from canned pineapple)
  • 1 tablespoon lime juice
  • ½ tablespoon apple cider vinegar
  • ½ cup chopped green onions
  • ⅓ cup chopped red onion
  • ⅓ cup chopped cilantro
  • 1 (20-ounce) can pineapple tidbits (drained (reserve juice for dressing!) and patted dry with paper towels)
  • 1 Jalapeño (stem and seeds removed and chopped)

Directions

  1. 1

    Place coleslaw mix in large bowl and cover with ice-cold water. Add 1 teaspoon salt and stir, then allow to sit for 15-30 minutes. Drain well and pat dry with paper towels (squeeze dry for a creamier slaw).

  2. 2

    Whisk mayonnaise, sugar, pineapple juice, lime juice, vinegar, salt and pepper in a large salad bowl until smooth.

  3. 3

    Add all remaining ingredients and prepared coleslaw mix; toss well to coat with dressing.

  4. 4

    Serve immediately or refrigerate, covered, for up to 2 days.