Sweet and Tangy Slaw with Pineapple Juice
A vibrant, no-cook slaw that balances creamy mayonnaise with bright pineapple juice, tangy vinegar, and a hint of sweetness. Shredded green cabbage and carrots are tossed until tender-crisp, creating a slaw that's perfect alongside pulled pork, grilled fish, or as a light side dish. The pineapple juice adds a subtle tropical note that sets this version apart from traditional slaws.
- Prep
- 15 min
- Cook
- —
- Wait
- 30 min
- Total
- 45 min
- Makes
- About 5 cups slaw (6 servings)
Steps
Before you start
- Have all ingredients at room temperature for easier mixing
- Use fresh pineapple juice (not concentrate) for best flavor
- Chill serving bowl for 10 minutes before serving if you prefer cold slaw
Shred vegetables
- Using a box grater or food processor shredding blade, finely shred the cored cabbage into thin, uniform strands.
- Transfer to a large mixing bowl.
- Shred the peeled carrots the same way and add to the bowl.
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Ready when: Vegetables are finely shredded and in the bowl
Tip: Cut the cabbage into quarters first to make it easier to shred safely on a box grater
Make dressing
- In a small bowl, whisk together mayonnaise, pineapple juice, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Taste and adjust seasoning—add more salt if needed or an extra teaspoon of vinegar for tanginess.
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Ready when: Dressing is smooth with no lumps
Tip: Whisk vigorously to fully emulsify the mayonnaise so the dressing coats the vegetables evenly
Combine and toss
- Pour the dressing over the shredded cabbage and carrots.
- Using a rubber spatula or two forks, toss thoroughly until all the vegetables are evenly coated with dressing.
- Make sure the dressing reaches the bottom of the bowl.
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Ready when: All vegetables are coated and no streaks of dressing remain at the bottom of the bowl
Tip: This is the time to taste and fine-tune seasoning—slaw flavors develop as it sits
Rest and soften
- Cover the bowl and let the slaw rest at room temperature or refrigerated for 30 minutes to 2 hours.
- The salt will draw out light juices from the cabbage, softening it slightly and allowing the flavors to meld.
- The longer it sits, the more tender it becomes.
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Ready when: Cabbage is slightly tender but still crisp
Tip: If you prefer crunchier slaw, skip ahead to serving after 15 minutes; if you like it softer, refrigerate for up to 2 hours
Good to know
Tips
- For a no-sugar version, omit the sugar entirely or use a sugar substitute in equal amount—the pineapple juice already provides natural sweetness
- This slaw pairs beautifully with pulled pork, BBQ chicken, tacos, or grilled fish, and also works as a fresh side dish for summer picnics
- The longer the slaw sits, the more the cabbage softens and juices release. If it becomes too wet, drain some liquid before serving or let sit uncovered for 15 minutes
- For extra texture and flavor, add ¼ cup (30 g) of toasted sunflower seeds or sliced almonds just before serving
Make ahead
Make up to 6 hours ahead. Store covered in the refrigerator; flavors deepen and vegetables soften further over time.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. The slaw will continue to soften as it sits. Stir gently before serving. Does not freeze well due to the high water content of cabbage.
Substitutions
- fresh pineapple juice, unsweetened → Orange juice or apple juice. Use the same amount as pineapple juice. Orange juice will make it brighter and slightly citrusy; apple juice will make it a bit sweeter.
- apple cider vinegar → Rice vinegar or white wine vinegar. Use 1½ tablespoons (22 ml) of either to maintain the tang without the depth of cider vinegar.
- mayonnaise → Greek yogurt or sour cream. Use the same amount. The slaw will be tangier and slightly lighter; mix well to avoid streaking.
- green cabbage, cored → Red cabbage or a 1:1 mix of green and red cabbage. Red cabbage will have a slightly earthier flavor and stunning color. Shred just before mixing to prevent discoloration.
