- 1 Pineapplepeeled, cored, and diced
- 1 Green cabbageshredded
- 1 Bell peppershredded
- 4 Scallionschopped
- 1/3 cup White vinegar
- 1/4 cup Mayonnaise
- 1 tbsp Sugar
- 1 tsp Salt
- 1/4 tsp Black pepper
Pineapple Slaw
My unique Pineapple Slaw recipe ticks all the boxes of a regular coleslaw but with a special secret ingredient – pineapple! Adding these little cubes of pineapple to the slaw means you get bursts of sweetness with every mouthful. I don’t add so much mayo to my slaw as I like to keep it feeling healthy and fresh. I rely on the classic cabbage and bell pepper combo as the base of the coleslaw, punctuated with the fresh pineapple and a hit of onion flavor from the scallions.
It’s quick and easy to put together and just needs a couple of hours chilling for the flavors to develop. Great for a BBQ, office lunchbox or side alongside a main dish.
So, how to cook Pineapple Slaw?
Steps to make Pineapple Slaw
1 | Combine the vegetables | 2 |
In a large bowl, combine the cabbage, scallions, pineapple and bell pepper. | ||
2 | Make the mayo | 1 |
In another bowl, beat the vinegar, mayo, sugar, and seasoning together. | ||
3 | Make the slaw | 2 |
Pour the mayo over the vegetables and stir to coat. | ||
4 | Chill and serve Pineapple Slaw | 60-120 |
Cover the slaw with plastic wrap and chill in the refrigerator for 2 hours before serving. | ||
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