Description

Pineapple Coleslaw is a vibrant and refreshing side dish that will elevate any meal with its delightful combination of sweet pineapple and crunchy vegetables. Tossed in a zesty lime vinaigrette, this coleslaw is not only a feast for the eyes but also a burst of flavors that will tantalize your taste buds. Ideal for summer barbecues, family gatherings, or as an accompaniment to tacos, this recipe is vegan, gluten-free, and incredibly easy to prepare.

Ingredients

Scale

4 cups shredded cabbage
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, chopped
3 tablespoons white vinegar
Juice of 1 lime (about 2 tablespoons)
3 tablespoons neutral oil
1 teaspoon kosher salt
Black pepper to taste

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Instructions

Make the Vinaigrette: In a jar, combine 3 tablespoons of white vinegar, juice of 1 lime (about 2 tablespoons), 3 tablespoons of neutral oil, 1 teaspoon kosher salt, and black pepper to taste. Seal and shake well.
Combine Vegetables: In a large bowl, mix shredded cabbage, diced pineapple, carrot, red onion, jalapeño, and cilantro. Pour the dressing over the veggies and toss until evenly coated.
Chill & Serve: Let the coleslaw sit in the fridge for about 5-10 minutes before serving to allow flavors to meld.

Nutrition

Serving Size: 1 cup (150g)
Calories: 120
Sugar: 8g
Sodium: 220mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg