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Spicy Pineapple Coleslaw

  • Author: Marie Bostwick
  • Yield: 6 servings 1x



For Slaw:

  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup canned pineapple chunks, juice from can reserved
  • 3 green onions, white and pale green parts, thinly sliced
  • ½ small bunch cilantro, leaves chopped

For Dressing:

  • ½ cup regular or light mayonnaise
  • 2 T reserved pineapple juice
  • 2 tsp lime juice
  • 1.5 tsp lime chile seasoning

* Pinch ground cayenne (optional for people who like extra heat, see notes in blog post)


  1. Roughly chop the pineapple chunks. Toss pineapple in medium sized mixing bowl with cabbage, green onion, and cilantro. Set aside.
  2. Place mayonnaise in small bowl. Whisk in pineapple and lime juice until smooth. Whisk in chile lime seasoning (and cayenne, if using). Taste dressing and adjust seasonings as necessary.
  3. Pour desired amount of dressing over slaw (you may or may not want to use all of it). Stir to coat slaw evenly with dressing. Slaw can be served immediately but will taste better if allowed to sit in the refrigerator for 2-3 hours. Can store covered in refrigerator for up to 3 days.