This light flavorful Pineapple Coleslaw is the perfect compliment to fish tacos or to top your burger with. With no mayo or dairy products, this slaw can stand to be out at room temperature for extended periods of time, making it the perfect dish to take to barbecues or family picnics! Best of all, it’s packed with pineapple (one of my favorite fruits)!
One of my favorite light spring/summer dishes to make is fish tacos. Hands down, there is a simplicity of the freshly cooked fish with the tortilla and the bright acidic slaw. I’m not sure I would love them so much without the crunchy slaw though, its just so crisp and bright and it perfectly complements the fish. I was craving fish tacos the other day and decided that I wanted to jazz up the slaw a little bit. I wanted to add something sweet that complimented the fish, but nothing that would over-power the light mild flavor of the fish. Pineapple ended up being the perfect ingredient!
This pineapple coleslaw cannot be easier to make and its insanely delicious. It was the perfect balance of sweet and vinegar and I happily topped my salads, fish tacos. and quesadillas with the slaw over the next few days. An added bonus is that this is also a super cheap addition to any meal. Green cabbage is so easy to find and usually very inexpensive. I used canned pineapple and some good old apple cider vinegar. This was inexpensive and easy to make but it looked and tasted much more elegant. It would’ve been perfect to serve to guests. I can’t wait to make this pineapple coleslaw for my family and friends for cookouts and to serve it on top of my black bean burgers. The spice in those burgers will perfectly offset the sweet and tangy pineapple coleslaw.
One cup of pineapple is packed with your daily allowance of Vitamin C and over 75% of your daily recommended amount of manganese. Why do you want to have manganese in your diet? Well it contributes to the making of an enzyme that is required to make collagen, that we all know is essential for healthy skin.
Did you know that pineapples are also full of beta-carotene! Looks like you don’t have to just chow down on carrots to get that important antioxidant to helps maintain healthy skin and also plays a vital role in eye health.
Pineapples are in season from March to June, so you can likely find them a bit cheaper than usual right now.
Use a sharp chefs knife to cut the veggies and a large wooden cutting board. This makes chopping the cabbage and the red onion a breeze, as you will have plenty of room to work with. Also, be sure to use a large glass bowl to mix this pineapple coleslaw in, preferably one with a lid. The acid in the slaw may degrade your plastic if left in there too long.
- 1/2 head cabbage shredded
- 2 tbs. apple cider vinegar
- 1/2 tsp. salt
- fresh ground pepper
- 1 small container of pineapple drained and diced
- 1/4 red onion finely sliced
- 3 tbs. cilantro chopped
- 1/8 tsp. cayenne pepper optional
- Chop all your veggies and combine in a bowl. Add apple cider vinegar, salt and black pepper. Mix to combine. Taste for seasoning. Add additional vinegar, salt or cayenne pepper depending on your personal preference.
What about you?
- Do you have a go to topping for your fish tacos?
- Do you like the traditional mayo based slaw or something more acidic?
- What do you like to pile slaw on top of?