What if I told you that the humble coleslaw, often overlooked as a simple side, could transport you straight to a tropical paradise? Coconut Pineapple Coleslaw does exactly that. With its blend of crisp cabbage, sweet pineapple, and a creamy coconut-infused dressing, this recipe is a vibrant celebration of flavors and textures.
You know those warm summer days when you crave something refreshing, or the times when you want to elevate your barbecue or picnic spread? This coleslaw is your go-to solution. It’s light, zesty, and just a little spicy—a perfect balance that works with almost any dish.
Let’s dive into what makes Coconut Pineapple Coleslaw such a crowd-pleaser and how you can whip it up with ease.
Why Coconut Pineapple Coleslaw is Perfect for Any Occasion
This coleslaw isn’t your average side dish. It combines the crunchiness of cabbage with the sweetness of pineapple and the creaminess of coconut dressing. The addition of bell peppers and a touch of jalapeño for heat makes it stand out from traditional coleslaws.
What makes it even better? It’s versatile. You can serve it at a backyard barbecue, bring it to a potluck, or pair it with grilled fish, chicken, or pulled pork. The tropical flavors make it feel indulgent yet light, perfect for hot weather or when you want to add a touch of the exotic to your table.
Ingredients for Coconut Pineapple Coleslaw
| Ingredient | Quantity |
|---|---|
| Savoy cabbage, shredded | ½ |
| Red cabbage, shredded | ½ small |
| Bell pepper (red or yellow), cut into thin strips | 1 |
| Sweet onion (e.g., Maui or Vidalia), very thinly sliced | ¼ |
| Pineapple tidbits (fresh or canned) | 2–3 cups |
| Jalapeño pepper, minced | 1 |
| Mayonnaise | ½ cup |
| Unsweetened coconut cream (canned) | 2 tablespoons |
| Pineapple juice | 2 tablespoons |
| Salt | Pinch |
Step-by-Step Instructions for Coconut Pineapple Coleslaw
1. Prepping the Vegetables
Start by shredding the Savoy and red cabbage. You can use a sharp knife, mandoline slicer, or food processor for this step. The goal is thin, even shreds that retain their crunch.
Next, slice the bell pepper into thin strips and the sweet onion into delicate, paper-thin slices. For the jalapeño, remove the seeds and membranes for less heat, or leave them in if you like a spicy kick. Mince the jalapeño finely.
2. Preparing the Pineapple
If you’re using fresh pineapple, cut it into bite-sized tidbits. Fresh pineapple adds a juicy, sweet burst to the coleslaw. Canned pineapple works too—just make sure to drain it well and reserve a little juice for the dressing.
3. Mixing the Vegetables
In a large bowl, combine the shredded cabbage, bell pepper strips, sweet onion slices, pineapple tidbits, and minced jalapeño. Toss everything gently to ensure an even distribution of colors and flavors.
Making the Coconut Dressing
1. Combining the Ingredients
In a medium bowl, whisk together the mayonnaise, unsweetened coconut cream, pineapple juice, and a pinch of salt. The coconut cream adds richness, while the pineapple juice brightens the flavors.
2. Adjusting the Consistency
If the dressing feels too thick, you can thin it out with a teaspoon of water or more pineapple juice. It should be creamy but pourable. Taste the dressing and adjust the salt if needed.
Assembling the Coleslaw
1. Adding the Dressing
Pour the coconut dressing over the mixed vegetables. Use tongs or a large spoon to gently toss the coleslaw until every piece is coated in the creamy dressing.
2. Letting It Chill
For the best flavor, let the coleslaw sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while still staying crisp.
How to Serve Coconut Pineapple Coleslaw
This coleslaw is incredibly versatile. Here are a few ideas for serving it:
- As a side dish for grilled or barbecued meats like chicken, ribs, or steak
- Alongside fish tacos or shrimp skewers for a tropical twist
- In sandwiches or wraps for added crunch and flavor
- On its own as a refreshing light lunch or snack
Tips for the Best Coconut Pineapple Coleslaw
- Use Fresh Ingredients: Fresh cabbage, pineapple, and coconut cream make all the difference in flavor and texture.
- Adjust the Heat: Jalapeño peppers add a nice kick, but you can adjust the amount or leave them out entirely for a milder coleslaw.
- Make It Ahead: This coleslaw tastes even better after a few hours in the fridge. It’s perfect for meal prep or entertaining.
- Experiment with Add-Ins: Try adding shredded carrots, toasted coconut flakes, or chopped cilantro for an extra layer of flavor.
- Balance the Flavors: If the dressing tastes too sweet, add a splash of lime juice for acidity.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 10 g |
| Fiber | 3 g |
FAQs About Coconut Pineapple Coleslaw
1. Can I make this coleslaw vegan?
Yes, simply replace the mayonnaise with a vegan alternative and ensure the coconut cream you use is plant-based.
2. How do I store leftovers?
Store the coleslaw in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving again.
3. Can I use bagged coleslaw mix instead of fresh cabbage?
Absolutely! A bagged coleslaw mix can save time. Just add the pineapple, bell pepper, onion, and jalapeño to make it your own.
4. What can I substitute for coconut cream?
If you don’t have coconut cream, you can use thick coconut milk. Avoid sweetened versions, as they can overpower the flavor.
5. Can I use canned pineapple?
Yes, canned pineapple works well. Just drain it thoroughly and reserve a little juice for the dressing.
6. Is this coleslaw gluten-free?
Yes, this recipe is naturally gluten-free, as long as your mayonnaise and other ingredients are certified gluten-free.
Why You Should Try Coconut Pineapple Coleslaw
This isn’t just a side dish—it’s a conversation starter. The tropical flavors, combined with the crunch of fresh veggies and the creaminess of the dressing, create a unique coleslaw that stands out from the crowd. It’s healthy, vibrant, and pairs beautifully with so many dishes.
Plus, it’s so easy to make. Whether you’re new to cooking or a seasoned home chef, this recipe will quickly become a favorite in your kitchen.
Time to Make Your Own Coconut Pineapple Coleslaw
Now that you’ve seen how easy and delicious this recipe is, it’s time to give it a try. Grab your ingredients, follow the steps, and treat yourself (and your loved ones) to this tropical twist on coleslaw.
Let us know how it turned out, and don’t forget to share this recipe with friends and family who love experimenting with bold flavors!
Coconut Pineapple Coleslaw: A Tropical Twist on a Classic Side Dish
Ingredients
- shredded ½ Savoy cabbage
- ½ small Red cabbage shredded
- 1, thinly sliced Bell pepper red or yellow
- ¼, thinly sliced Sweet onion e.g., Vidalia
- 2 –3 cups Pineapple tidbits fresh/canned
- minced 1 Jalapeño pepper
- ½ cup Mayonnaise
- 2 tablespoon Unsweetened coconut cream
- 2 tablespoons Pineapple juice
- Pinch Salt
Instructions
- Prepare the Vegetables: Shred the Savoy and red cabbage. Slice the bell pepper into thin strips and the sweet onion into delicate slices. Mince the jalapeño pepper.
- Prepare the Pineapple: Cut fresh pineapple into bite-sized pieces or use drained canned pineapple, reserving juice for the dressing.
- Combine the Vegetables: In a large bowl, mix the shredded cabbage, bell pepper, onion, pineapple tidbits, and minced jalapeño.
- Make the Dressing: Whisk mayonnaise, coconut cream, pineapple juice, and a pinch of salt in a bowl until smooth. Adjust consistency with more juice if needed.
- Assemble the Coleslaw: Pour the dressing over the vegetables. Toss gently until fully coated.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.