Creamy pineapple coleslaw is the perfect side dish to your summer potluck, barbecue or family dinner. The sweet and tangy flavors compliment any main dish. It also is the perfect condiment to top on kalua pork sliders.
Pineapple Coleslaw Without Sugar
Coleslaw is a must make summer salad! You may have grown up with it served in a variety of different dressing. My favorite flavors incorporate a little sweetness with a punch of tang.
After showing you how to cut a pineapple, I’ve been finding pineapples super cheap – under 2 bucks each!
I’ve been taking advantage of that deal and keep finding new ways to add pineapple to dishes.
Pineapple in coleslaw is my newest recipe adding a tropical twist to the traditional recipe. If you haven’t tried this combination before, you are in for a delicious treat!
How To Make Pineapple Coleslaw
This is going to be the easiest coleslaw recipe you’ll come by. I don’t know about you, but when the weather is sunny and bright, outdoors is where I want to be instead of in the kitchen.
What makes this recipe so easy? First, I purchased pre-shredded cabbage. I know, so ridiculous to err on convenience, but I do more often than I care to admit.
Basically, you will mix the dressing (make in advance if you can), mix in the coleslaw and diced pineapple. Then let those flavors meld together for a couple of hours before serving.
However, if you happen to have cabbage to use up, shred your own! This step will only take 5-10 minutes instead of 2-3 to rip open a plastic package!
Check out this how to shred cabbage for coleslaw video for a quick lesson.
What Type Of Cabbage Should I Use?
As I mentioned, I used already prepared cabbage for this coleslaw recipe making this a breeze to whip up.
There are a variety of cabbage you can purchase. Pick the type that suits you or choose to mix and match.
- Shredded green cabbage
- Shredded purple cabbage
- Pre-mixed with green and purple cabbage
- Pre-mixed with green, purple cabbage and shredded carrots.
In addition to the variations available, there are also coarsely cut cabbage and thinly sliced cabbage.
The thicker cabbage will hold its shape for a longer period after adding the creamy coleslaw dressing.
Sugar Free Pineapple Coleslaw Dressing
The coleslaw dressing I made for this pineapple coleslaw is sugar free and even with the added sweetener it isn’t too sweet.
I used monk fruit for this recipe, which is a 1:1 substitution for granulated sugar. So for those that aren’t limiting sugar in your diet feel free to use it for this recipe.
For the dressing:
- Apple Cider Vinegar
- Monk Fruit
- Kosher Salt
- Dry Mustard
For the slaw choose:
- Shredded cabbage, about 5-6 cups
- 2 8-ounce of prepared shredded cabbage
- 1 16-ounce of prepared shredded cabbage
- Fresh pineapple, diced
How To Store Coleslaw
Enjoy this slaw within 3-5 days. This will keep fresh if stored in an air tight container.
Note that the cabbage may weep adding watery liquid to the dressed cabbage, so it’s best to enjoy this salad right away.
This won’t affect the flavor. Simply drain the extra dressing if desired.
TIP: Want to keep this coleslaw fresh longer?
There is an extra step that requires you to remove the water with salt. I explain this process in this zucchini sticks recipe.
Sprinkle the coleslaw with 1 teaspoon of salt and let sit for an hour in a colander. Salt pulls water from the cabbage. Blot with paper towels before dressing.
Can Coleslaw Be Frozen?
I don’t recommend freezing a mayonnaise based coleslaw. Mayonnaise will initially freeze fine, but when it’s thawed it will separate from the slaw and will be unappealing.
What To Serve With Coleslaw
One of my favorite flavor combinations is pork with pineapple. Kalua pork sliders are delicious with a tropical pineapple coleslaw.
Pineapple Coleslaw With Creamy Homemade Coleslaw Dressing
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 1/4 cup monk fruit
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dry mustard
- 1/2 cup pineapple chunks
- 1 16- ounce coleslaw mix
- In a small bowl whisk together mayonnaise, apple cider vinegar, monk fruit, kosher salt, and dry mustard.
- Place coleslaw in a large mixing bowl.
- Add prepared dressing and toss salad with pineapple chunks.
- Refrigerate for a minimum of 2 hours before serving.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR SUMMER, SIDE DISHES, POTLUCK AND VEGETABLE BOARDS