Spicy Pineapple Purple Cabbage Slaw
This purple cabbage slaw will become your new favorite summer side dish! Tastes great on its own or as a topping for burgers or chicken.
Servings: 6 servings
Calories: 132kcal
Equipment
Ingredients
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
Instructions
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.
Notes
Make-Ahead: If you make the pineapple slaw ahead of time, mix all the ingredients together, but keep the pineapple separate until just before serving. It keeps it from turning purple!
Substitutions: Feel free to substitute any pre-made coleslaw mix for the red cabbage.
To store leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.
Nutrition
Calories: 132kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 109mg | Potassium: 270mg | Fiber: 3g | Sugar: 16g | Vitamin A: 525IU | Vitamin C: 97mg | Calcium: 41mg | Iron: 1mg
