Pineapple Coleslaw Recipe
Pineapple slaw is perfect for pulled pork sandwiches and tacos! This Pineapple Coleslaw recipe is sweet and crunchy, a potluck favorite!
Ingredients
- ¾ cup mayonnaise
- 2 Tbsp. sugar
- 2 Tbsp. cider vinegar
- 3 Tbsp. reserved pineapple juice, from drained pineapple tidbits (or chunks)
- ½ teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 6 cups shredded cabbage, about 1 head of green cabbage
- 1 cup shredded carrots
- ½ cup finely sliced green onions
- 1 cup pineapple tidbits, drained
- ½ cup shredded coconut, optional
- Paprika, optional
Instructions
- For dressing, whisk together mayo, sugar, cider vinegar, and pineapple juice. Add in the salt and pepper; mix and set aside.
- In a large bowl, add cabbage, carrots, green onion, pineapple, and coconut in a large bowl. Pour the dressing over the slaw mixture and toss to coat.
- Refrigerate coleslaw for 3-4 hours or overnight for the best flavor. Toss again before serving.
- Optional to add a sprinkle of paprika before serving. Enjoy.