Pineapple Coleslaw (No Mayo)

Pineapple coleslaw in a large bowl with tongs.

Pineapple coleslaw (no mayo) is the perfect balance of sweet, smoky, tangy and a bit spicy. It's a simple weeknight side dish or would be great served in fish tacos or with any Mexican style dish! Great for summer cookouts too!

Course Side Dish

Cuisine Mexican

Keyword pineapple coleslaw, pineapple slaw

Prep Time 10

Total Time 10

Servings

Calories 70kcal

Author Samantha Rowland

Cost $3.90 Recipe/$0.65 Serving

Ingredients

1/2 head cabbage $1.65
2 tbsp apple cider vinegar $0.12
1.5 tbsp olive oil $0.33
3/4 tsp. sea salt $0.03
1/2 tsp ground cumin $0.05
1 8 oz. container pineapple (drained) $1.00
1/4 cup red onion. sliced $0.17
3 tbsp. cilantro $0.50
1/8 tsp. red pepper flakes or cayenne pepper $0.05

Instructions

Thinly slice the cabbage and add it to a large bowl.
Add the apple cider vinegar, olive oil, salt, and cumin to the cabbage and stir well.
Thinly slice the onions and add them to the cabbage.
Drain the liquid from the pineapples. Roughly chop the pineapple so they are in small chunks. Add to the bowl with the cabbage and onions.
Finely chop the cilantro (stems and leaves) and add the cilantro to the bowl with the rest of the ingredients.
Stir everything together well, the cabbage will start to wilt.
Add red pepper flakes or cayenne pepper (optional) - if you don't love heat start with a very small pinch of cayenne.

Notes

An 8oz container of pineapple chunks is about 2/3 cups of pineapple in cubes.

Store leftover slaw in the fridge for up to 3 days.

You can also add:

1/2 tsp. smoked paprika for a bold smoky flavor
1/2 tsp. garlic powder or 1 clove garlic finely minced
2-3 tbsp. pumpkin seeds, sunflower seeds or sliced almonds for crunch

Nutrition