Description
A refreshing coleslaw bursting with the sweetness of fresh pineapple and a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 small green cabbage (or about 1/2 of a medium-sized one)
- 1 large carrot, grated
- 1 cup fresh pineapple, diced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or to taste)
- Salt & pepper to taste
Instructions
- Prepare the Veggies: Start by taking your green cabbage. Remove any tough outer leaves, rinse it under cold water, and dry it lightly. Cut it in half and remove the core. Slice the cabbage as finely as you can.
- Grate the Carrot: Peel the large carrot and grate it until you have about one cup. Combine the grated carrot with the shredded cabbage in a large mixing bowl.
- Tackle the Pineapple: Peel, core, and chop fresh pineapple into bite-sized pieces. Add your pineapple to the cabbage and carrot mix.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Adjust seasoning as necessary.
- Combine Everything: Pour your dressing over the veggie mix and toss gently until everything is equally coated.
- Let It Chill: Cover and refrigerate the coleslaw for at least 30 minutes before serving.
- Enjoy: Grab a plate, scoop up a generous serving, and dig in.
Notes
For best results, let the coleslaw sit for a bit in the fridge to meld the flavors together. Customize with your favorite veggies or fruits!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: coleslaw, pineapple, summer salad, refreshing side dish, BBQ