Polynesian Pineapple Coleslaw
This Polynesian Pineapple Coleslaw is a refreshing and tropical twist on the classic coleslaw. It's perfect for a summer barbecue or as a side dish for any Polynesian-inspired meal.
Ingredients
- 1/2 head of green cabbage, shredded
- 1/2 head of red cabbage, shredded
- 1 large carrot, grated
- 1 cup crushed pineapple, drained
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the green cabbage, red cabbage, carrot, and crushed pineapple.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- Cook time: N/A
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Fat
- 8g
- Protein
- 2g
Supplies
Large mixing bowl Small mixing bowl Whisk Grater
Tools
Refrigerator
Serving suggestions
Serve the Polynesian Pineapple Coleslaw alongside grilled meats, seafood, or as a topping for pulled pork sandwiches.
Tips & tricks
For a more pronounced tropical flavor, sprinkle some toasted coconut flakes on top before serving.
Cost
$8