Mare’S Pineapple Coleslaw

This vibrant Pineapple Coleslaw offers a delightful twist on the classic side dish, blending crisp shredded cabbage with sweet crushed pineapple and plump raisins. The dressing is bright and zesty, crafted from wine vinegar, lemon pepper, and onion, creating a perfect balance of sweet and savory notes. It&# 226;ÂÂs a refreshing, vegan-friendly option that adds a pop of color and flavor to any meal. Ideal for summer picnics, BBQs, or as a light accompaniment to grilled meats, this slaw comes together quickly with pantry staples. The flavors meld beautifully after chilling, making it a make-ahead favorite that tastes even better the next day.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 10

Calories: 145.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Pineapple Coleslaw offers a delightful twist on the classic side dish, blending crisp shredded cabbage with sweet crushed pineapple and plump raisins. The dressing is bright and zesty, crafted from wine vinegar, lemon pepper, and onion, creating a perfect balance of sweet and savory notes. It&# 226;ÂÂs a refreshing, vegan-friendly option that adds a pop of color and flavor to any meal. Ideal for summer picnics, BBQs, or as a light accompaniment to grilled meats, this slaw comes together quickly with pantry staples. The flavors meld beautifully after chilling, making it a make-ahead favorite that tastes even better the next day.

Ingredients

1 Cabbage
20 ounce Pineapple, canned, crushed
1/2 cup Raisins
1 small Onion, or 2 teaspoon onion powder
2 tablespoon Wine vinegar
2 teaspoon Lemon pepper

Directions

1
Shred the cabbage finely and place it in a large mixing bowl.
2
Add the raisins to the bowl with the cabbage.
3
Reserve the pineapple juice from the can and pour it into a blender jar.
4
Scoop crushed pineapple into the blender jar until you have 2 cups, then add the remaining pineapple to the cabbage bowl.
5
Add the wine vinegar, lemon pepper, and onion (or onion powder) to the blender jar with the pineapple and juice.
6
If using a whole onion, dice it finely before adding to the blender.
7
Blend the dressing ingredients until smooth and well combined.
8
Pour the blended dressing over the cabbage, pineapple, and raisin mixture.
9
Toss thoroughly until all ingredients are evenly coated with the dressing.
10
Cover and refrigerate for at least one hour to allow flavors to meld.
11
Give the slaw a final toss before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 145.4kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 37.6g13%
Dietary Fiber 3.9g16%
Sugars 29.6g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a green cabbage for crunch, though red cabbage adds a nice color contrast.

If you prefer a milder onion flavor, use onion powder instead of fresh onion.

This slaw can be stored in an airtight container in the refrigerator for up to 3 days.

For a variation, try adding chopped celery or carrots for extra texture.

Keywords: pineapple coleslaw, tropical salad, vegan coleslaw, cabbage salad, raisin slaw, summer side dish, bbq side, picnic food, make-ahead salad, fresh pineapple, cabbage recipe, vegetarian salad

Read it online: https://www.chefs-mate.com/recipe/mares-pineapple-coleslaw/