Tangy Pineapple Coleslaw with Cabbage, Carrots, and Radishes
Shredded cabbage, carrots, red bell pepper, and radishes are combined with a jalapeño spiked dressing, chunks of pineapple and fresh cilantro for a coleslaw that’s a deliciously surprising study in flavors and textures.
The first time I had pineapple coleslaw was in Hatch, New Mexico while on a motorcycle trip with my husband. We were headed to California in the month of March, which can be an unpredictable time of year to be on a motorcycle in much of the USA. In effort to avoid a snowstorm, we headed much further south than we had originally planned. The day we landed in Hatch around lunchtime, the state of New Mexico was trying its darnedest to blow us off the road.
We landed in the tiny town, dazed, windblown, and hungry. The town itself has a population of less than 2000, but its known as the “Chile Capital of the World,” because of the surrounding farmlands that grow a wide variety of peppers, especially what many of us know as “Hatch Green Chilis”. We decided to eat at Sparky’s, a quirky little hole in the wall with a line out the door.
I ordered chicken smothered in green chili Queso and served with pineapple coleslaw. The chicken and Queso was great, but that slaw… I knew I was going to make it as soon as we got home.
As good as it was with chicken and Queso, I like it even more over pulled pork.
If you’re making this as a part of Weekly Spring Meal Plan #4, you’re about to spoon this over tender pulled pork sandwiches. If you’re not making this as a part of a meal plan, might I suggest that you give the pulled pork sandwiches a whirl? Because, well, pulled pork with pineapple coleslaw is fan-freaking-tastic.
But, this slaw would also be great served alongside roast chicken, fried chicken, or spooned over fish or chicken tacos. It would make a welcome addition to any backyard BBQ or picnic. Or, eaten all on its own.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.Print
- 1/2 lb red cabbage, cut into 1/4-inch strips
- 1/2 lb green cabbage, cut into 1/4-inch strips
- 2 large carrots, peeled and shredded
- 10–12 radishes, top and bottom trimmed, cut in half and sliced very thin
- 1 red bell pepper, seeded, cut into quarters, and sliced very thin
- 1 tbsp salt
- 3/4 cup mayonnaise
- 3 tbsp rice vinegar (unseasoned)
- 1 jalapeño, seeds removed, minced
- 2 cups pineapple chunks, fresh or canned
- 1 cup chopped cilantro
- Add both cabbages, carrots, radishes, and red pepper to a large bowl and sprinkle 1 tablespoon of salt over the top of the vegetables. Toss well to combine then pour the veggies into a calendar set in the sink or over a bowl. Let stand until the cabbage wilts slightly, about 1-4 hours. This will allow excess moisture in the vegetables to drain out, keeping the coleslaw from getting soggy.
- Rinse the vegetables well under cold water then dry in a salad spinner or press gently into the colander. Lay the veggies out onto paper towels and press gently to remove any excess moisture.
- Add the mayonnaise, vinegar, and minced jalapeño to a large bowl and stir to combine. Add the vegetables, pineapple, and cilantro. Toss gently to coat everything with the dressing and serve immediately or store in the refrigerator until ready to serve.