Easy Pineapple Cole Slaw Recipe
Have you tried pineapple coleslaw? With this recipe, you will have an easy pineapple cole slaw recipe that tastes amazing. Perfect for get-togethers and picnics, or just a side dish for dinner.
This pineapple coleslaw is absolutely delicious. It’s easy to make, and the dressing is thicker than the wet dressings usually on slaws. This is a wonderful dish to take to a barbecue or to make for your own barbecue. You don’t get a better summertime food than coleslaw to go with all your favorite dishes. You’ll want to add this one to your menu.
What to Serve with Pineapple Cole Slaw
Pineapple Cole Slaw goes great with picnic food. Try these other great picnic dishes and main dishes:
- Crockpot Chicken Buffalo Dip
- Instant Pot Baked Beans
- Southwest Chicken Salad Recipe
- Steak and Chicken Kabob
- Pea Salad
Ingredients to Pineapple Cole Slaw
- organic green cabbage
- organic purple cabbage
- sweet onion
- organic carrots
- Mayonnaise
- sugar
- Rice wine vinegar
- salt
- pepper
- crushed pineapple in heavy syrup
- pineapple juice
How to Make Pineapple Cole Slaw
First, open the crushed pineapple, and with a strainer sitting over a bowl, pour the pineapple into the strainer, allowing the juice to drain from the fruit into the bowl; set aside.
Chop and then wash the green cabbage, and purple cabbage. It’s much easier to wash the cabbage in a colander after it’s chopped, then drain it on paper towels.
While the cabbage is draining, slice the onion in really thin slices, then chop into small pieces. Grate the carrots, and set aside. When the cabbage has drained, place it in a large bowl, and add the onion and carrots. Toss together until blended.
In a medium bowl place the mayonnaise, or Miracle Whip, sugar, vinegar, salt, pepper, drained pineapple, and pineapple juice. Stir ingredients until the dressing is smooth and well blended.
Pour over coleslaw, and mix until the coleslaw is coated in dressing. Place coleslaw in serving a dish, and chill for one hour, or, place in a covered container and keep refrigerated until ready to serve.
NOTE: You can make this the day before you want to serve it, and keep it in the refrigerator until your ready to serve. Stir well before serving. Enjoy!
29 Weight Watchers SmartPoints per serving on the Freestyle Plan.
Easy Pineapple Cole Slaw Recipe
Ingredients
- 4 cups of organic green cabbage – chopped and washed
- 2 cups of organic purple cabbage – chopped and washed
- 1 small sweet onion – sliced thin and chopped
- 2 cups of grated organic carrots
DRESSING:
- 2 cups of Mayonnaise we used Miracle Whip
- 1 cup of sugar
- 1 Tablespoon of Rice wine vinegar
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 can of crushed pineapple in heavy syrup – drained 15 -16 ounce can
- ¼ cup of pineapple juice
Instructions
- First, open the crushed pineapple, and with a strainer sitting over a bowl, pour the pineapple into the strainer, allowing the juice to drain from the fruit into the bowl; set aside.
- Chop and then wash the green cabbage, and purple cabbage. It’s much easier to wash the cabbage in a colander after it’s chopped, then drain it on paper towels. While the cabbage is draining, slice the onion in really thin slices, then chop into small pieces. Grate the carrots, and set aside.
- When the cabbage has drained, place it in a large bowl, and add the onion and carrots. Toss together until blended. In a medium bowl place the mayonnaise, or Miracle Whip, sugar, vinegar, salt, pepper, drained pineapple, and pineapple juice. Stir ingredients until the dressing is smooth and well blended.
- Pour over coleslaw, and mix until the coleslaw is coated in dressing.
- Place coleslaw in serving a dish, and chill for one hour, or, place in a covered container and keep refrigerated until ready to serve.
