Pineapple Coleslaw
A tropical twist on traditional coleslaw, combining the crunch of fresh cabbage and carrots with the sweetness of pineapple for a refreshing dish.
Ingredients
Vegetables
- 4 cups green cabbage, shredded Finely shredded for crunch.
- 1 cup carrots, shredded Adds vibrant color and sweetness.
- 1/2 cup red onion, thinly sliced For a slight bite.
- 1 jalapeño, sliced (optional) For added spiciness.
Fruits
- 1 cup fresh pineapple, chopped (or canned, drained) Fresh is preferred for sweetness.
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 1/4 cup olive oil
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse the green cabbage under cool water and slice it finely using a knife or food processor.
- Shred the carrots, wash and prepare the fresh pineapple by peeling, coring, and chopping into bite-sized pieces.
- Slice the red onion thinly and the jalapeño, if using.
Combining Ingredients
- In a large mixing bowl, combine the shredded cabbage, chopped pineapple, shredded carrots, sliced red onion, and jalapeño.
- Toss these ingredients lightly to mix.
Making the Dressing
- In a small jar or bowl, combine the rice vinegar, lime juice, and olive oil. Add salt and pepper to taste, and whisk or shake to emulsify.
Finishing Touches
- Pour the dressing over the slaw mixture and toss gently to coat.
- Let the coleslaw sit in the refrigerator for 5 to 10 minutes before serving for flavor development.
Notes
Consider using fresh, in-season produce for the best flavor. Customize the recipe based on dietary needs and add nuts or seeds for extra crunch.