With a simple citrus dressing made from lemon and orange juice, this homemade cabbage and pineapple salad is bursting with fresh flavors! It’s perfect for a spring or summer picnic and is ready in just 15 minutes.
It is a terrific side dish salad to serve with Spatchcocked Chicken or any other meat. Add a bit of French Potato Salad or a Lentil Sweet Potato Salad, and you have a wonderful meal!
Why you’ll love this Cabbage and Pineapple Coleslaw
- Bright, fresh flavor - Between the pineapples, lemon juice, and orange juice, this pineapple slaw is seriously flavorful! It’s seriously refreshing and so light.
- So easy to make - After you slice and shred the carrots and cabbage, you just need to stir the rest of the ingredients together. It’s ready in less than 15 minutes!
- So easy to make - This coleslaw with pineapple and carrots has plenty of sweetness from the pineapple and citrus juices but without any added sugar. It’s a great way to convince picky eaters to eat a few extra veggies.
Cabbage Carrot, Pineapple Colelaw
Cabbage And Pineapple Coleslaw
Ingredients
- Sliced cabbage
- Shredded carrots
- Pineapple chunks - Make sure they are canned in pineapple juice.
- Citrus juices - Use a mixture of lemon and orange juice.
- Salt
- Olive Oil
Variations
- Sweeten it - Want to make this pineapple cabbage salad a little sweeter? Drizzle a little honey into the fruit juices.
- Add more crunch - The carrots and cabbage are crunchy on their own, but you can also add sliced celery, water chestnuts, green onions, or chopped cashews for even more texture and flavor.
- Use coleslaw mix - Make this pineapple coleslaw with no mayo ready faster than normal by using pre-shredded coleslaw mix or cabbage. Great for parties!
- Make it spicy - If you love sweet and spicy flavors, add some red pepper flakes or a small squeeze of sriracha to taste.
What You Need
You will need knives, a cutting board, a box shredder or food processor with a shredding blade, mixing bowls, measuring cups and spoons, and a serving dish.
How to Make Cabbage and Pineapple Salad
This recipe is adapted from Sundays at Moosewood Restaurant.
- Mix the cabbage, carrots, and pineapple.
- In a separate bowl, whisk the remaining ingredients until well blended.
- Pour this dressing mixture over the vegetable/fruit mixture and stir gently to coat.
- Serve immediately or refrigerate until serving.
Cabbage and Pineapple Coleslaw
Author: Recipe Idea Shop
Ingredients
- 4 cups thinly sliced cabbage about ½ a head; you can do this by hand or with a food processor
- 4 medium carrots peeled and shredded
- 1 large can pineapple chunks drained, or 1 cup fresh
- ¼ cup lemon juice or juice of one lemon
- ¼ cup orange juice or juice of one orange
- ¼ teaspoon salt
- ⅓ cup olive oil
Instructions
- Mix the cabbage, carrots, and pineapple.
- In a separate bowl, whisk the remaining ingredients until well blended.
- Pour this dressing mixture over the vegetable/fruit mixture and stir gently to coat.
- Serve immediately or refrigerate until serving.
Nutrition (may vary depending on ingredients and amounts used)
Expert Tips
- Let it set - If you let the salad rest for at least 30 minutes, the cabbage and carrots will start to absorb the pineapple citrus flavors. So good!
- Season to taste - You don’t need to add much salt, but it’ll really bring out the flavors. Taste the salad and add a little more salt until you’re happy with the taste.
- Use the pineapple juice - Since you’re draining off the pineapple juice from the bites, you’ll want to find a way to use it up. Feel free to add it instead of the lemon or orange juice.
Recipe FAQs
Can you substitute fresh pineapple?
Yes, fresh pineapple is a great alternative! You’ll need about 1 cup of freshly diced pineapple.
How long does cabbage pineapple salad last?
Leftover coleslaw can be stored in an airtight container in the fridge for about 3-4 days. Just be aware that the cabbage will release moisture as it sits, which will make it quite wet. For the best flavor and texture, eat within 1-2 days.
Can you use different cabbages?
This salad would be great with purple cabbage, green cabbage, savoy cabbage, Napa cabbage, or any other variety you like. I usually use green cabbage because it is so easy to find and affordable.
The slaw is easy to customize with additional ingredients like red onion, cilantro, or jalapeños to suit your preferences.
More Recipes You'll Love
