Pineapple Cole Slaw Recipe

Prepare cabbages and carrot

Trim outer leaves from cabbages. Cut each cabbage into quarters, remove core, then thinly shred using a sharp knife or mandoline. Place shredded cabbage in a large mixing bowl. Peel and julienne or coarsely grate the carrot and add to the bowl.

Add pineapple and aromatics

Drain canned pineapple tidbits well (if using fresh pineapple dice, pat lightly with paper towel). Add pineapple to the cabbage-carrot mixture along with thinly sliced green onion and chopped cilantro if using. If using toasted nuts, reserve to toss in at the end.

Lightly toss the slaw ingredients together so the components are evenly distributed and set aside while you make the dressing. This helps the flavors marry.

Whisk base ingredients

In a medium bowl, combine mayonnaise and Greek yogurt (or sour cream). Whisk until smooth.

Add acidity, sweetness and seasoning

Add fresh lime juice, pineapple juice, honey, apple cider vinegar, and Dijon mustard to the mayo-yogurt mixture. Whisk to combine.

Season

Stir in salt, freshly ground black pepper, ground ginger (or grated fresh ginger), and crushed red pepper flakes if using. Taste and adjust: add more lime for brightness, a pinch more honey if you want sweeter, or additional salt to bring out flavors.

Chill briefly (optional)

For best results, cover and refrigerate the dressing for 10–15 minutes so flavors meld before tossing with the slaw. If short on time, you can proceed immediately.

Pour the dressing over the prepared slaw mixture. Using tongs or two large spoons, toss thoroughly to coat all the vegetables and pineapple evenly. Taste and adjust seasoning: add a pinch more salt or lime juice if needed.

If you reserved nuts, sprinkle them on top and gently fold them in to retain some crunch. Let the slaw rest in the refrigerator for at least 15–30 minutes to allow flavors to meld (can be served immediately if needed).

Serve chilled or at cool room temperature as a side dish for grilled meats, pulled pork, fish tacos, or as a bright salad. Keeps well in an airtight container in the refrigerator for up to 2 days; nuts will lose some crunch over time.