Description

This vibrant coleslaw combines juicy pineapple, crisp vegetables, and a creamy sweet-tangy dressing for a refreshing, crowd-pleasing side dish. Perfect with grilled proteins or as a light lunch.

Ingredients

Tri-color coleslaw mix (1 (16-oz) bag or 4 cups shredded cabbage and carrots)
½ cup mayonnaise
2 tablespoons granulated sugar
1 tablespoon pineapple juice (from canned pineapple)
1 tablespoon lime juice
1 tablespoon apple cider vinegar
¼ cup chopped cilantro
1 small jalapeño (seeded and finely diced)
½ teaspoon salt

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Instructions

In a large bowl, combine coleslaw mix, mayonnaise, sugar, pineapple juice, lime juice, and apple cider vinegar.
Add chopped cilantro, jalapeño, and salt. Mix thoroughly.
Chill in the refrigerator for 30 minutes before serving.

Notes

Soak coleslaw mix in cold water for 10 minutes then pat dry for crispness.
Substitute mayonnaise with Greek yogurt for a lighter version.
Adjust sugar or vinegar to taste.
Store in an airtight container for up to 2 days.

Prep Time: 20
Category: Uncategorized
Method: Cold
Cuisine: American