This Pineapple Coleslaw Recipe puts a savory tropical twist on classic creamy coleslaw. Each bite delivers crunchy cabbage, sweet carrots, juicy pineapple, and fresh herbs soaked in a tangy yogurt-based dressing.
It’s perfect with barbecued meats, grilled seafood, burgers, tacos, sandwiches, and more!
This super simple pineapple coleslaw is an excellent way to add nutrient-dense whole-food ingredients to the dinner table all year long.
I used a medley of produce with year-round availability for the dry coleslaw, including green cabbage, carrots, pineapple, and fresh mint.
I decided to skip the standard mayonnaise and use plain yogurt as a creamy base for the tangy dressing.
Additionally, I flavored the yogurt dressing with just enough Dijon mustard, olive oil, white vinegar, sugar, and salt to enhance the cabbage and let its pleasantly earthy, sweet, and bitter-peppery flavors shine.
This slaw works well as a side or condiment with practically any fish, meat, or vegetarian entree.
Read on for how to make this EASY pineapple slaw recipe and more delicious ways to put it to good use!
Why You’ll Love This Recipe
Here are four reasons why this easy pineapple coleslaw recipe is a keeper:
- The dry slaw mix is made with a shortlist of fresh ingredients, and the no-mayo dressing is made with mainly pantry staples.
- The dressing is made with yogurt instead of mayo, significantly lightening the recipe without compromising taste and texture.
- It perfectly accompanies simple grilled meats, seafood, tacos, burgers, and more!
- This simple slaw is a great addition to parties, potlucks, and summer cookouts because the ingredients are inexpensive and easy to modify to feed a crowd.
Ingredient Notes
Here are the ingredients you will need to make this pineapple coleslaw recipe:
For the dry slaw:
To make the salad base, you will need the following:
- Green cabbage – Cabbage is an inexpensive, low-calorie superfood full of fiber, vitamins, and minerals. I like using green cabbage, but you could also use red, savoy, and/or Napa cabbage.
- Carrot – Grated carrots add color, crunch, and a boost of nutrients to the slaw.
- Pineapple – I used fresh pineapple for this recipe, but a drained can of pineapple tidbits, chunks, or rings also works.
- Mint leaves – Fresh mint adds a touch of sweetness and a subtle cooling sensation, but it’s totally optional. Feel free to experiment with other fresh herbs, like cilantro, parsley, and chives.
For the yogurt coleslaw dressing:
For the creamy yogurt-based dressing, you will need the following:
- Yogurt – You can use regular or Greek, though Greek yogurt has more protein and a thicker consistency. To make a dairy-free and vegan version, use plain vegan yogurt.
- White vinegar – Adds an acidic, subtly tart, and tangy dimension. You can use distilled white vinegar or white wine vinegar here.
- Extra virgin olive oil – Adding healthy fats enhances flavor and improves consistency. Avocado oil is an excellent substitute if you don’t have olive oil.
- Dijon mustard – Builds on the sharp, tangy tones. Dijon mustard has an intense flavor, so don’t overdo it here.
- Sugar – A touch of sweetness helps balance the other flavors. It also helps neutralize any bitterness from the cabbage. You can use white sugar, brown sugar, or coconut sugar here.
- Salt – Salt improves flavor and tenderizes the raw veggies while preserving the right amount of crunch.
How to Shred Cabbage for Coleslaw
You can easily shred the cabbage for homemade coleslaw or any other recipe in just a few easy steps:
Step 1. Remove imperfections.
When buying cabbage to make coleslaw, it’s okay if the head isn’t perfect. You can easily cut out any blemishes or bruises and remove the wilted leaves before shredding.
Step 2. Cut out the core.
After removing the imperfections, cut the cabbage in half directly through the center. Then, cut the halves into quarters, and cut out the cored end from each wedge.
Step 3. Shred cabbage.
There are a few ways you can go about shredding the cored cabbage:
- Using a sharp knife, make thin slices down the horizontal edge of each wedge.
- Run the cut end of each wedge across a vegetable peeler or spiralizer.
- With the cut side of the wedge facing down, carefully use the blade of a mandolin to slice the cabbage into thin strips.
How to Make Coleslaw with Pineapple
Here are the step-by-step instructions on how to make pineapple coleslaw:
- Make the dressing: Add the yogurt, olive oil, Dijon mustard, white vinegar, sugar, and a pinch of salt to a small bowl, and mix until smooth. Set aside.
- Prep the fresh ingredients: Wash and dry the fresh ingredients. Then, shred the cabbage, grate the carrot, cut the pineapple into thin strips, and chop the mint leaves.
- Mix the dry slaw and dressing: Place the cut produce in a large bowl. Pour the dressing over the top and stir until everything is thoroughly coated.
- Chill before serving: Cover and place the slaw in the fridge for at least 30 minutes before serving. Season to taste with salt, and enjoy!
Recipe Tips
Here are a few tips to help you make the best coleslaw:
- To simplify this coleslaw recipe further, grab a bag of tri-color coleslaw mix, which includes pre-shredded green cabbage, red cabbage, and carrots.
- If your pineapple is extra juicy, let the pieces drain a bit to remove the excess liquid.
- Feel free to use canned pineapple instead of fresh. Reserve the drained juice and add a splash to the dressing for sweetness and flavor. You can also use the liquid in marinades, mocktails, cocktails, and as a natural sweetener for oatmeal.
- Don’t skip the chill time. Coleslaw always tastes better when each ingredient has time to wake up and mingle. Aim for at least 30 minutes, or let it chill in the fridge overnight.
Variations
If you were hoping to put your spin on this pineapple slaw recipe, here are some of the many add-ins that you use:
- Broccoli
- Edamame
- Green Apples
- Mango
- Radish
- Red or Green Bell Pepper
- Onion (green, red, or sweet)
- Shredded coconut (unsweetened)
- Lemon, lime, or orange juice and zest
To make this a spicy slaw, try adding the following:
- Jalepeño
- Green chilies
- Red pepper flakes
- Cayenne pepper
- Sriracha
- Tabasco
Serving Suggestions
Coleslaw recipes with pineapple are excellent served alongside prepared chicken, shrimp, and other fish and protein entrees.
As a condiment/topping, piling pineapple slaw on top of shrimp or fish tacos, pulled pork sandwiches, hot dogs, chicken burgers, or turkey burgers is always a good idea.
Storing and Making Ahead
To store: Refrigerate leftover coleslaw in an airtight container for 24 hours. After that, the mint will start to wilt.
However, the slaw will last 2-3 days if you omit the mint. Before serving, stir well to reincorporate the dressing. Do not freeze.
To make ahead: You can prepare this coleslaw the night before serving it. Any sooner, and you run the risk of the cabbage and carrots losing their crunch.
Frequently Asked Questions
How do you store partially cut cabbage?
This recipe only uses ⅓ of a cabbage head, but you can wrap the rest tightly in plastic and keep it in the fridge for up to 3 days.
Can you make pineapple slaw with a can of pineapple?
Yes, but remember that canned pineapple typically has more calories and sugar. You can use tidbits, chunks, or rings (cut into small pieces).
If you use a can of pineapple for this recipe, pour it into a colander or mesh sieve, give it a light rinse, and drain well before using it.
How do you prevent watery coleslaw?
Coleslaw has a high water content which can create a soupy consistency.
To prevent this, massage the shredded cabbage with salt and let it sit. After about 15 minutes, blot away the moisture with a paper towel. This extra step also makes cabbage easier to chew and digest.
More Healthy Cabbage Recipes
If you love cabbage, check out these healthy cabbage recipes:
Easy Pineapple Coleslaw Recipe (No Mayo)
This easy summer salad is crunchy and refreshing. It's made with a light no-mayo dressing and fresh whole-food ingredients. The recipe is very easy to make.
Ingredients
- 1/3 green cabbage, shredded
- 1 carrot, grated
- 1/4 large pineapple, cut into thin strips
- 5 mint leaves, chopped
For the dressing:
- 1/2 cup plain yogurt
- 1/2 Tbsp olive oil
- 1/2 Tbsp Dijon mustard
- 1 Tbsp white vinegar
- 1 tsp sugar
- 1/4 tsp salt
Instructions
- In a small bowl, mix the yogurt, olive oil, mustard, white vinegar, sugar, and salt.
- Place the cabbage, carrot, pineapple, and mint into a large bowl. Add the dressing and mix to combine.
- Chill in the fridge for about 30 minutes before serving.
Nutrition Information
Yield 4 portions Serving Size 1/4 of recipeAmount Per Serving Calories 93Total Fat 0.9gSaturated Fat 0.9gTrans Fat 0gUnsaturated Fat 1.87gCholesterol 4mgSodium 94.7mgCarbohydrates 15.8gFiber 3gSugar 11.2gProtein 2.6g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.