Jalapeno Pineapple Coleslaw
10 minutes is all you need to make this crunchy, spicy and tangy jalapeno pineapple Coleslaw, perfect for your summer BBQ get-togethers.
Ingredients
- 1 cup pineapple chopped
- 2 cups coleslaw mix
- 1 red onion
- 1 jalapeno
- 1 lime juiced
- 1 teaspoon brown sugar
- 2 tablespoon mayonnaise
- 2 tablespoon apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon cilantro chopped
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a glass jar, combine mayonnaise, oil, apple cider vinegar, lime juice, brown sugar, salt and pepper.
- Whisk well to emulsify.
- In a bowl, combine sliced onions, Coleslaw mix, chopped cilantro and jalapenos.
- Pour the mixture into the bowl and give it all a good mix.
- Add in the pineapple chunks and mix again.
- Let this rest for a few minutes before you serve.
Notes
- I chopped the pineapple into medium sized chunks here, but you can also chop it finely into smaller chunks.
- If you're shredding the cabbage and carrots on your own, use a mandolin slicer to do it effortlessly!
- Cucumbers and bell peppers can also be a fantastic addition to the Coleslaw.
- I used very little mayo here- just to get that little bit of creaminess. If you love mayo-heavy Coleslaw, feel free to add more of it in.
- Let the Coleslaw sit in the refrigerator for 10-20 minutes before you serve- it'll taste even better!
Nutrition
Calories: 109kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 3mgSodium: 189mgPotassium: 179mgFiber: 3gSugar: 8gVitamin A: 138IUVitamin C: 40mgCalcium: 35mgIron: 1mg
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