Pineapple Coleslaw

Name: Pineapple Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ small head (about 10½ oz) (300 g) green cabbage, outer leaves removed, cored, and very thinly sliced or shredded (about 4½ cups); 2 small (100 g) carrots, peeled and coarsely grated (about 1 cup); 1 cup (227 g) canned crushed pineapple in juice, drained very well in a sieve, pressing gently; juice reserved; 3 whole (45 g) scallions, trimmed and thinly sliced; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ⅔ cup (150 g) mayonnaise; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes; 2 tablespoons (30 ml) reserved pineapple juice, from the drained can; 1 tablespoon (21 g) honey; 1 teaspoon (5 g) Dijon mustard; ½ teaspoon (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste (about ¼ teaspoon)

From the MyKitchenBank Kitchen

Crisp green cabbage and carrots in a creamy, tangy dressing brightened with crushed pineapple and fresh lime juice. Sweet, zesty, and ready after a short chill, it's perfect for barbecues, tacos, and pulled pork.

Prep: 20 min
Cook: —
Wait: 1 hr
Total: 1 hr 20 min
Makes: About 7 cups (8 side-dish servings of about ¾ cup)

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Ingredients

8 servings

For the slaw
½ small head (about 10½ oz) (300 g) green cabbage, outer leaves removed, cored, and very thinly sliced or shredded (about 4½ cups)
2 small (100 g) carrots, peeled and coarsely grated (about 1 cup)
1 cup (227 g) canned crushed pineapple in juice, drained very well in a sieve, pressing gently; juice reserved
3 whole (45 g) scallions, trimmed and thinly sliced
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
For the dressing
⅔ cup (150 g) mayonnaise
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
2 tablespoons (30 ml) reserved pineapple juice, from the drained can
1 tablespoon (21 g) honey
1 teaspoon (5 g) Dijon mustard
½ teaspoon (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste (about ¼ teaspoon)

Equipment (8)

Large mixing bowl (4-quart / 4-liter)
Medium mixing bowl
Sharp chef's knife and cutting board
Box grater or food processor with shredding disc
Fine-mesh sieve
Whisk
Measuring cups and spoons
Plastic wrap or a lid

Steps

Before you start

Open the can of crushed pineapple and drain it very well in a fine-mesh sieve; reserve the juice for the dressing.
Plan for at least 1 hour of chilling so the cabbage softens slightly and the flavors blend.
Use a food processor with a shredding disc or a box grater to speed up the shredding, or buy one 14-ounce (400 g) bag of coleslaw mix to replace the cabbage and carrots.

1
Drain the pineapple
- Set a fine-mesh sieve over a bowl and tip in the crushed pineapple.
- Press gently with a spoon for 1 minute to release the liquid.
- Measure 2 tablespoons (30 ml) of the juice and set aside; discard or drink the rest.
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Ready when: The pineapple looks moist but no longer drips when you lift the sieve.
Tip: Excess juice thins the dressing and makes the slaw watery, so drain thoroughly.
2
Shred the cabbage
- Cut the half head of cabbage into two wedges through the core, cut out the core, and slice each wedge crosswise into very thin ribbons, about ⅛ inch (3 mm) wide.
- Transfer to a large bowl and pull apart any clumps.
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Ready when: Ribbons are thin and loose, about 4½ cups (300 g).
Tip: Thin shreds soften evenly in the dressing; thick chunks stay tough.
3
Add carrots and scallions
- Add the grated carrots, sliced scallions, and cilantro (if using) to the cabbage.
- Toss with your hands or tongs to distribute evenly.
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Ready when: Orange carrot and green scallion are evenly scattered through the cabbage.
4
Whisk the dressing
- In a medium bowl, whisk together the mayonnaise, lime juice, reserved pineapple juice, honey, Dijon, ½ teaspoon salt, and ¼ teaspoon pepper until completely smooth.
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Ready when: Dressing is smooth, pourable, and slightly thicker than heavy cream, with no streaks of honey or mustard.
Tip: Taste the dressing now; it should be tangy-sweet, since the cabbage will mellow it.
5
Toss everything together
- Add the drained pineapple to the vegetables, then pour over the dressing.
- Toss thoroughly for about 1 minute, scraping the bottom of the bowl, until every shred is lightly coated.
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Ready when: The slaw looks evenly glossy with no pools of dressing at the bottom.
6
Chill to blend
- Cover the bowl and refrigerate for at least 1 hour and up to 4 hours, until the cabbage is slightly softened but still crunchy.
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Ready when: Cabbage bends slightly but still crunches when bitten.
7
Taste and serve
- Stir the slaw well; liquid will have collected at the bottom.
- Taste and add a pinch of salt or a squeeze of lime if needed.
- Serve cold, using a slotted spoon if the slaw seems wet.
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Ready when: Bright, tangy-sweet flavor with a creamy coating.
Tip: Add salt gradually; it brings out sweetness and acidity.

Good to know

Tips

Press the pineapple dry well; it is the main cause of watery slaw.
For the crunchiest texture, dress the slaw no more than 1–4 hours before serving.
Add ½ teaspoon of chili flakes or a diced jalapeño for a spicy-sweet version.
Toasted sunflower seeds or chopped roasted peanuts add crunch just before serving.

Make ahead

Shred the cabbage and carrots and make the dressing up to 24 hours ahead; store the vegetables and dressing separately in covered containers in the fridge. About 1 hour before serving, toss the vegetables with the drained pineapple and the dressing, then chill.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; it will soften and release liquid, so drain and stir before serving. Not suitable for freezing. Do not leave at room temperature longer than 2 hours.

Substitutions

mayonnaise → half mayonnaise, half plain Greek yogurt. Lighter and tangier; use ⅓ cup (75 g) of each.
honey → granulated sugar or maple syrup. Use 1 tablespoon; whisk well so sugar dissolves.
green cabbage → one 14-ounce (400 g) bag of coleslaw mix. Replaces both the cabbage and carrots (300 g + 100 g); skip the shredding and grating.
fresh lime juice → apple cider vinegar or lemon juice. Use the same amount; flavor will be less tropical.