This fresh pineapple coleslaw is sweet, tangy, refreshing, and packed with fresh fruit and vegetables. Healthy BBQ side dish or party salad. A fun summer salad everyone at the table will love!
Coleslaw is a staple on our table in the summertime. Its easy to throw together, cool and refreshing to enjoy, and only takes a few minutes to prep. This fresh pineapple coleslaw is a fun twist on the classic recipe, and will transform everyday coleslaw into a tropical treat. Say aloha and dig in!
This Fresh Pineapple Coleslaw Is:
- Packed with flavor
- Vegan, gluten free, dairy free
- Great for a potluck, BBQ, or cookout
- Perfect to make ahead for a party, the longer it sits the better it gets!
This pineapple slaw is great on top of BBQ pulled pork (or jackfruit!), on hot dogs, sausages, or eaten just by itself. The sweetness in the dressing comes from the fresh pineapple chunks, as well as any juice you get from cutting the pineapple. It combines into a nice sweet dressing, so no added sugar is required.
Whats In This Pineapple Coleslaw?
- Fresh Pineapple: I usually opt for whole sweet pineapple, but if you are short on time, then grabbing pre-cut pineapple from the store is a great alternative. You can also use canned pineapple in this too – just try to find a no sugar added canned variety.
- Coleslaw Mix: I find this in the produce section and it usually contains green cabbage, carrots, and sometimes red cabbage. Use any slaw mix you’d like, they have some fun ones with broccoli an Brussles sprouts nowadays. You can also skip the mix and shred your own cabbage instead.
- Vinegar: I use a white balsamic vinegar in this as its my go-to coleslaw ingredient so I always keep some in the pantry, but apple cider vinegar would also be delish
- Vegan Mayo: or regular mayo if you aren’t vegan
- Spices: garlic powder, onion powder, celery salt, and fresh black pepper!
- Green Onion or Scallions: To garnish, also gives a extra depth of flavor.
Just like my Hawaiian Macaroni Salad, this coleslaw is a fun way to update a classic side dish. I love the combination of sweet/savory, and this pineapple totally works in both dishes.
How Do I Make This Fresh Pineapple Coleslaw?
Cut and core the pineapple, removing any bits of the peel from the fruit. Cube and set aside. If there are any extra juices on the cutting board, tip them into a small glass and use them in the coleslaw dressing!
Mix all other ingredients in a bowl! Cover and allow to sit in the refrigerator for at least 2 hours for the flavors to mix… but preferably overnight as it only gets better the second day.
This coleslaw is vegan, gluten free, dairy free, and refined sugar free. If you aren’t vegan, then you can use regular mayo. And the fresh pineapple cubes and the pineapple juice replace the need for sugar. This coleslaw is sweet enough using fresh natural ingredients.
Other Summer BBQ Recipes We Love!
As always, if you make this Fresh Pineapple Coleslaw be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Fresh Pineapple Coleslaw (Vegan, Gluten Free, Dairy Free)
- 1 cup pineapple cubed
- 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
- 1/4 cup white balsamic vinegar
- 2 tablespoons mayonnaise vegan mayo
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 2 green onions sliced
- In a large bowl, add all ingredients together and stir until well mixed.
- Cover bowl and refrigerate for at least 4 hours (preferably overnight) to let flavors combine.
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Or tag me @theherbeevore in your photo on Instagram!