Growing up, my mom made coleslaw as a side dish for a lot of different meals. Burgers, dogs, and parties with deli trays, but my all time favorite is when she would make it with BBQ chicken! There’s something about the sweet & smokey barbecue sauce and the creamy tang of the coleslaw that just makes my mouth water thinking about it. I use her coleslaw dressing as a base for many versions of slaw recipes, just maybe with a little less sugar, especially in this Happy Pineapple Coleslaw recipe.
What Makes this so “Happy”
Why do I call it “Happy” Pineapple Coleslaw? Because my mom loves pineapple and when I think of all the fun we’ve had eating pineapple on our trips to Hawaii, it makes me smile. The great thing about coleslaw is how versatile it can be. I have versions that I enjoy with barbecue, Mexican, and even fish recipes. A few tweaks and you can transform coleslaw to go along side lots of meals.
What’s So Great About Cabbage?
Lets talk cabbage. This is a very underrated and underutilized vegetable that is packed with nutrients. Cabbage is part of the cruciferous family (think broccoli, cauliflower, kale, etc.) and can add such benefits as Vitamins C, K, and B6 along with Folate and Manganese. It has antioxidant properties, helps with inflammation, and is very good for digestion. Good digestion=a healthy gut which we are all learning now that having good gut bacteria is key to a healthier immune system. Cabbage is VERY inexpensive and one head goes a long way. My family of 5 can easily get sides for two meals from one head of cabbage, costing us less than 17 cents per serving.
Here’s a good video on How to Cut a Head of Raw Cabbage.
Dressing Details and Possible Additions
Many coleslaw recipes contain a lot of sugar. As I am making an effort to reduce my sugar intake, I’m always looking for healthy alternatives to add sweetness to my recipes. Using pineapple was a no-brainer for me on this recipe. I chose to use crushed pineapple, separating the pineapple pulp from the juice. Adding the juice to the dressing and the pulp to the slaw gave such a bright delight to this Happy Pineapple Coleslaw recipe!
If you like it spicy, add chopped fresh or pickled jalapenos. Want to add another level of flavor? Add chopped cilantro. I’ve used this dressing with broccoli or brussel sprout/kale slaw mix as well. Seriously, the possibilities are endless.
The Perfect Side to This Side: Marinated Onions
My friend, Teri Turner, created this simple, yet delicious, recipe for marinated onions which is the perfect side to Happy Pineapple Coleslaw. She even created special bowls to make and store these “counter onions” in. Starting with a simple oatmeal color, she now has multiple colors to choose from including this beautiful Malachite colored one. Her pottery collection has seriously grown into a bit of an obsession of mine. But supporting and encouraging other midlife, female creative entrepreneurs gives me great delight. Teri makes everyone feel like she has your back, even if it’s from two thousand miles away. You’ll find this and many more seriously delectable recipes on her No Crumbs Left website or in her cookbook.
Happy Pineapple Cole Slaw
Ingredients
- 6 Cups Shredded Cabbage
- 1 8 oz can Pineapple tidbits in juice, separate the juice and pulp
- 2 Green Onions, diced
- 1 Cup Mayonnaise
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Sugar* *Omit if on Whole30, Paleo, or Low Carb Diet. Use more of the reserved Pineapple Juice to sweeten.
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Onion Powder
- 1/8 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Ground Black Pepper
Optional Additions
- 1/3 Cup Diced Jalapenos Fresh or Pickled
- 1 Tbsp Chopped Cilantro
Instructions
- In a large mixing bowl, add the shredded cabbage, diced green onion, and the pineapple pulp. Also add in optional items if you chose to use those. Set aside.
Dressing
- In a medium bowl combine mayonnaise, apple cider vinegar, sugar*, cumin, onion powder, garlic powder, salt, pepper, and half of the reserved pineapple juice to start.
- *Omit sugar if following Whole30, Paleo, or low sugar/carb diet and use more pineapple juice to sweeten the dressing.
- Result on thickness of dressing will vary based on the brand of mayonnaise you use. You want the consistency to be similar to a creamy salad dressing like Ranch or Caesar.
- If too thick, add more pineapple juice until you reach the desired thickness.
- If you feel it's too runny. feel free to add more mayonnaise, 1 Tbsp at a time,
Mix It Up!
- The size of the cabbage shreds (some packages vary from very thin to thick strands) will determine how much dressing is needed. Thinner strands will break down quicker and tend to have a softer, soggy texture while thick cuts of cabbage will hold the dressing, stay crunchy, and can even be saved for leftovers the next day.
- Mix 1/2 the dressing into the shredded cabbage, pineapple, and green onions. If it seems dry, add a little more dressing at a time until cabbage is lightly coated. Set aside to allow the slaw to rest.
- Let the slaw mixture sit for 10 minutes before adding any additional dressing. The salt and sugar in the dressing will begin to break down and pull the moisture out of the cabbage making the dressing a little more liquid.
- After 10 minutes, the slaw should be softened and have a nice crunchy and creamy texture. If not, add a little more dressing or shredded cabbage to get your desired consistency.
Want to know why I am making an effort at eating healthier by creating recipes like Happy Pineapple Coleslaw? Check out my post: Dear Me: Age 49, A Letter to my Midlife Self to see the changes I am making in my life this year.
