Pineapple Jalapeno Coleslaw is a colorful summer slaw made with red cabbage, carrots, fresh pineapple, and jalapenos tossed in a creamy mayo-based dressing.
Every summer I like to have a new go-to side dish. I have a great grilled corn salad recipe that everyone loves and my go-to potato salad, so this year I decided it was time to tackle coleslaw.
Pineapple Jalapeno Coleslaw is loaded with a colorful variety of veggies. With the fresh pineapple in this colorful red coleslaw, it tastes like summer! Jalapenos help balance the sweetness of pineapple. The slaw is then tossed in a creamy homemade dressing. This side dish is so refreshing for those hot summer days.Jump to Recipe
- Red Cabbage – Also called purple cabbage. This recipe uses about 1 pound of cabbage or half of a head.
- Carrots – About three shredded carrots, use a food processor to speed up the process.
- Fresh Pineapple – I think fresh pineapple tastes best in this coleslaw recipe but canned pineapple tidbits may be substituted.
- Purple Onion
- Jalapeños – Two medium fresh jalapenos with seeds and membranes removed.
Mayo Coleslaw Dressing
- Mayonnaise – Use a high quality mayo like Duke’s.
- Apple Cider Vinegar
- Granulated Sugar
How to make coleslaw
Homemade coleslaw is easy to make and tastes so much better than the prepackaged mix.
- Whisk together the ingredients for the creamy coleslaw dressing in small bowl; set aside.
- Chop all vegetables and pineapple to size. Combine in a large bowl.
- Stir in dressing. Chill.
Garnish: If desired garnish with extra diced jalapeños, cilantro and pineapple.
Tips on making Pineapple Coleslaw
- Shred the carrots in a food processor to speed up the process.
- This recipe makes plenty of dressing! If you like coleslaw with less sauce, stir in about ¾ of the dressing and adjust to taste.
- While you can shred the cabbage in the food processor, I found that it made it smaller than I prefer for my coleslaw. With a large knife and cutting board you can quickly cut the cabbage to your desired size.
Storage & Serving
Serve this pineapple jalapeno coleslaw with fish, pulled pork, hamburgers or as a side dish at your summer BBQ.
Store prepared red cabbage coleslaw in the refrigerator. Best if used within five days.
Coleslaw should not sit out unrefrigerated for longer than two hours. If it does, it should be tossed. The amount of time it can sit out is reduced if the coleslaw is outside in the sun.
Pineapple Jalapeno Coleslaw
- 1 cup Mayonaise
- 1 Tbsp. Apple Cider Vinegar
- 3 Tbsp. Granulated Sugar
- 1 tsp. Salt
Pineapple Jalapeno Coleslaw
- 4 cups Purple Cabbage shredded
- 1 ½ cups Carrots shredded
- 1 ½ cups Fresh Pineapple cut to tidbit size
- ¼ cup Purple Onion diced
- 2 Jalapenos seeds and membranes removed, diced
- ¼ cup Cilantro coarsely chopped
- In a small bowl whisk together mayonnaise, apple cider vinegar, sugar and salt. Set aside
- In a large bowl combine chopped cabbage, carrots, pineapple, purple onion, jalapeños and cilantro.
- Stir in dressing to cabbage mixture. Chill.
Recipe loosely adapted from The Today Show.
Can I use green cabbage?
Absolutely. Green cabbage can be substituted for the red cabbage in this pineapple coleslaw recipe.
What are some nutritional benefits of red cabbage?
Red cabbage is a very nutrient dense vegetable that remains affordable. It is low calorie and a good source of Vitamins C, K, B6 and A.
Can I used canned pineapple in this recipe?
Yes, canned pineapple tidbits may be substituted. Be sure to drain them prior to mixing in the slaw.
Is this recipe spicy?
The heat is mild in this recipe, but feel free to adjust to your personal preference for spice. Omit the jalapeño if you don't like spice.
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This looks so fresh and colorful! I'm going to try it this weekend!
I hope you enjoy, thank you!
This is a very colorful and tasty looking coleslaw. I'm intrigued and excited to try this recipe! Thanks for sharing.