Coconut Pineapple Coleslaw: A Tropical Twist on a Classic Side Dish
Coconut Pineapple Coleslaw is a refreshing twist on the classic side dish, combining crunchy cabbage, juicy pineapple, and creamy coconut dressing. With a hint of spice from jalapeño and sweetness from pineapple juice, it’s the perfect companion for barbecues, picnics, or tropical-inspired meals. Easy to make and bursting with flavor, it’s a versatile dish everyone will love.
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.
Nutrition
Calories: 160kcal
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