Pineapple Coleslaw with Jalapeno Peppers

Take classic creamy coleslaw to a whole new level by adding chunks of sweet pineapple jalapeno peppers. Pineapple Coleslaw just may be the perfect Summer side.

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