Pineapple Coleslaw

The natural, sweet taste of pineapple and crispy cabbage come together in this vegan pineapple coleslaw to complement any BBQ dish or enjoy as a side dish and sandwich topper, or as an entree salad with grilled tofu.

What do you get when the natural, sweet taste of pineapple and the crunch of crispy cabbage come together? Vegan pineapple coleslaw. Pineapple coleslaw is a perfect side dish,  salad for lunch, or topping for a Pulled Pork Sweet Potato Sandwich. Regardless of how you eat coleslaw with pineapple, it ends with sweet and savory satisfaction. 

Since so many coleslaw variations exist, this vegan pineapple coleslaw recipe is unique with an interesting combination of simple ingredients. Although sweet, the tangy dressing and crunchy texture create magic with every bite. ;

Jump to:

• How to make pineapple coleslaw
• Substitutions
• How to select cabbage for coleslaw
• How to select a ripe pineapple 
• How to cut a pineapple without waste
• Adding fruit to coleslaw is such a great idea
• FAQ
• What to serve with pineapple coleslaw
• 📖 Recipe
• 💬 Reviews

How to make pineapple coleslaw

• Green Cabbage: one of the most popular cabbage varieties. It is so named for the way its leaves wound tightly over one another in a dense, compact fashion; with the final product resembling a cannonball.
• Purple Cabbage: is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage.
• Carrots: are rich in vitamins, minerals, and fiber. They are also a good source of antioxidants.
• Red Bell Pepper: Red bell peppers are the sweetest of the bell pepper varieties
• Green Onions: Green onions (also known as scallions) are long and thin, typically no wider than a finger, and are bright white at the bottom with dark green tops. They taste different than most onions as they're mild, and not very pungent.
• Pineapple: Pineapple is low in calories and high in vitamins and minerals and a variety of health benefits.
• Parsley (garnish optional): It's particularly rich in vitamins A, C, and K. The vitamins and beneficial plant compounds in parsley may improve bone health, protect against chronic diseases, and provide antioxidant benefits.

Substitutions

• Substitute red or white onion for a stronger onion presence in the coleslaw.
• To add more color, add green or yellow bell pepper to complement the diced red bell pepper.
• Add a teaspoon of red pepper flakes for a sweet and spicy combination.
• If looking for a nut-free option for the dressing, choose silken tofu, white beans, or sunflower seeds to replace the raw cashews.
• Store-bought vegan mayonnaise is a shortcut to making the homemade dressing.
• Purchase shredded carrots instead of dicing the carrots as another possible shortcut.
• Buying a prep shredded coleslaw mixture is a quick and easy way to avoid chopping the cabbage and carrots.

Pineapple coleslaw dressing

• Raw soaked cashews (drained) or Silken Tofu (alternative to nuts)
• Pure maple syrup, date syrup, or fresh pineapple juice 
• Apple cider vinegar: balances out the saltiness in the dressing while adding a bit of sweetness that lifts the dressing up
• Dijon mustard: Dijon mustard adds a sweet and spicy flavor that's great in salad dressings. In a nutshell, dijon mustard tastes like a smooth, slightly salty, complex tang

How to select cabbage for coleslaw

When choosing a cabbage, heavy is best. Make sure the leaves are tight and firm, as loose leaves indicate an older cabbage. You can store cabbage in the refrigerator for up to two weeks. I always buy organic cabbage. Before using cabbage, I strip away a few of the outer leaves to get to the freshest part of the cabbage.

When making coleslaw, I always use green and purple cabbage. Their contrasting colors are vibrant in a  bowl regardless of what you add to it. Spicy, sweet, or tangy, whatever flavors you choose to enhance the cabbage brings out the freshness of the cabbage. The dressing absorbs wells and coats the cabbage, which will maintain its crunchy texture.

How to select a ripe pineapple 

A pineapple tastes best at its peak of ripeness. So underripe, unfortunately,  is so sour-tasting and tough in terms of texture. 

First, smell a fresh pineapple to see if it smells fragrant, like a pineapple. If a pineapple has no fragrance, it is not yet ripe. On the other hand, if a pineapple smells fermented and sharp; it is overripe. 

Second, ripe pineapple has leaves that, when pulled, come out directly without much effort. Contrarily, if the leaves are brown and the body of the pineapple is soft, it is overripe. 

But, if you don't plan to use the pineapple right away, reach for an unripe one, which will ripen upon standing in room temperature conditions. Once ripe, a pineapple will only last a couple of days on the countertop, so make sure you cut it and refrigerate it. 

How to cut a pineapple without waste

• Place the pineapple on its side on a cutting board. With a sharp knife, slice off the top green crown and about a half-inch of the top of the pineapple.
• Use a sharp knife to carefully cut away the outer peel, from top to bottom, following the contours of the pineapple.
• Do not cut so deep as to cut away the eyes. The outer edge of the pineapple has the sweetest flesh, so you want to retain that if you can.
• Cut off the bottom half-inch or so of the pineapple.
• Now remove the pineapple dotted with eyes. You can use a small paring knife to carve each one carefully, but there is an easier way.
• Notice that the eyes all line up on a diagonal! Make a diagonal cut across the side of the pineapple, like a V-shaped trench, and more easily cut out all of the eyes on that diagonal.
• Continue to work your way around the pineapple. You do waste a little bit of good pineapple this way, but not much, and it is a lot faster than trying to cut out each eye carefully.
• Next, identify the center where the tough core is located. Cut four straight cuts around the core. Discard the core. 
• Cut the pineapple into bite-sized pieces. 

Adding fruit to coleslaw is such a great idea

For me, pineapple naturally goes with BBQ. The natural, sweet flavors of fresh pineapple complement the tangy BBQ sauce. Even when BBQ sauce is spicy, pineapple tones down the heat, enhancing the spices.

If you don't like pineapple, apples are also a great fruit addition to any coleslaw, like my Vegan Waldorf Salad. Also, I make an Asian Coleslaw with mandarin oranges. As a result, I suggest you experiment with the ingredients to meet your tastes or give pineapple a try. Any fruit added to a salad or slaw brings an extra dimension to a salad or any recipe for that matter.

If you enjoy vegan pineapple coleslaw, share this vegan pineapple coleslaw recipe with your friends.

FAQ

How many calories are in homemade coleslaw with pineapple? 

• My vegan pineapple coleslaw has 157 calories, 2 g fat (unsaturated), 0 mg Cholesterol, 155 mg sodium, 18 carbohydrates (10g sugar, 4g fiber), 3g protein compared to traditional coleslaw with pineapple, which has 170 calories, 15g fat (2g saturated fat), 2mg cholesterol, 114mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 1g protein. 

How much pineapple do you put in coleslaw?

• 1 cup of fresh chopped pineapple is the perfect amount for sweetness without overpowering the coleslaw

Can I use canned pineapple instead of fresh? 

• Canned pineapple is generally much sweeter and is packed in syrup. Although I strongly recommend fresh pineapple, choose canned pineapple in natural juices over the kind packed in syrup if you don't have fresh pineapple. 

What to serve with pineapple coleslaw

📖 Recipe

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