Jalapeno Pineapple Coleslaw

Cole Slaw with pineapple served in a white serving bowl with wooden serving tongs

Take classic creamy coleslaw to a whole new level by adding chunks of sweet pineapple and a creamy jalapeno buttermilk dressing

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 0

Resting Time 4

Total Time 4 30

Servings

Calories 290kcal

Author Lea Ann Brown

Ingredients

24 ounces cabbage shredded, try combining Napa cabbage and Green Cabbage
2 medium carrots cleaned and shredded
2 ½ cups fresh pineapple chunks or a 20 ounce can of pineapple chunks
½ cup green onions sliced thin, green and white parts
2 jalapeno peppers seeds and veins removed, and fine diced
1 cup mayonnaise
¼ cup Buttermilk
4 Tablespoons seasoned rice vinegar
4 Tablespoons sugar
1 teaspoon coarse ground black pepper
½ teaspoon kosher salt

Instructions

In a large bowl combine cabbage, pineapple, shredded carrots, green onions and diced jalapeno.
In a small bowl, whisk together mayonnaise, buttermilk, rice vinegar, salt and pepper and salt until smooth.
Add buttermilk mixture to cabbage mixture; toss to coat.
Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving.

Notes

If using canned pineapple, reserve 2 tablespoons of the liquid and add to the buttermilk mixture.

What's the easiest way to shred carrots? Use the large holes of a box grater. Peel the carrots and then slide the carrots in a downward motion over the grater. You can also use a tool called a julienne peeler. It works very well and does so much more than julienne.

Use a packaged cole slaw mix if you want. It usually come with carrots already shredded which will save you time.

Nutrition