Sweet, spicy, crunchy, and juicy, this Pineapple and Red Cabbage Slaw is the most delicious side dish ever! Make up a batch to serve at your next backyard bbq or picnic.
This recipe was originally shared in August 2019 but was republished in April 2022.
Why We Love It
I don’t know about you, but summertime always has me craving meals with all the spicy, sweet, and savory flavors, plus lots of crunch.
This spicy pineapple slaw is Whole30 and Paleo, and it’s the most beautiful, simple, and flavorful summer side dish or salad. And I think it’s the perfect compliment to the savory your favorite grilling recipes like BBQ chicken, burgers, or steak.
It’s made with juicy sliced pineapple, crunchy red cabbage, spicy jalapeño peppers, freshly squeezed lime juice, cilantro and green onions. The sweet and spicy flavors make this a salad that’s sure to steal the show!
- Purple Cabbage. If you don’t have red cabbage or don’t feel like chopping it, substitute any store-bought cole slaw mix.
- Green Onion
- Olive Oil
- Salt & Pepper
Step by Step
Step 1: Prep the Cabbage
Remove the outermost leaves from the cabbage and set them aside. Cut away the core, then thinly slice or shred the cabbage using a mandoline slicer or with a sharp knife.
De-seed the jalapeno and finely dice it, then chop the cilantro and green onion. Add to the cabbage.
Cut the lime in half and squeeze the juice into the cabbage. Drizzle the olive oil over the cabbage, then season it lightly with salt and pepper. Use tongs or a fork to toss everything together.
Step 2: Prep the Pineapple
Peel and core the pineapple. Cut the pineapple into bite-sized pieces and set it aside.
Step 3: Mix Together & Serve.
Just before serving, mix the pineapple into the cabbage mixture. Season again to taste, if necessary. If you want it a little spicier, add mroe jalapeno. If you like a little more herbs, go ahead and toss in more cilantro and green onions. The recipe should suit you!
Yes, but for best results, keep the pineapple separate from the cabbage until just before serving. All of the other ingredients can be mixed together in advance, but store the pineapple in a separate container. Once you mix in the pineapple, the purple color will begin to stain the pineapple a bit, which doesn’t change the flavor of the dish, but it just doesn’t look as nice. For that reason only, I recommend assembling the slaw just before serving.
Transfer your leftovers to an airtight container and store in the refrigerator for 3-4 days, per USDA.
More Summer Side Dishes
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Spicy Pineapple Slaw (Whole30, Paleo)
Spicy Pineapple Slaw
- 1 pineapple
- 1/4 head red cabbage about 3-4 cups shredded
- 1/2 jalapeno
- 2 Tablespoon cilantro chopped
- 1 green onion
- 1 lime juiced
- 2 Tablespoon olive oil
- 1/4 teaspoons salt
- 1/8 teaspoons black pepper
Make the Pineapple Slaw
- Remove the outermost leaves from the cabbage and set them aside. Cut away the core, then thinly slice or shred the cabbage using a mandolin or with a sharp knife.
- De-seed the jalapeno and finely dice it, then chop the cilantro and green onion. Add to the cabbage.
- Cut the lime in half and squeeze the juice into the cabbage. Pour the olive oil in. Season with salt and pepper and toss to coat.
- Peel and core the pineapple. Cut the pineapple into bite-sized pieces and set it aside.
- Just before serving, mix the pineapple into the cabbage mixture. Season again to taste, if necessary.