Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup fresh pineapple, diced
- 1 jalapeño pepper, finely chopped (seeded for less heat)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Step 1: In a large mixing bowl, combine the shredded cabbage and shredded carrots, mixing them well to ensure an even distribution.
- Step 2: Add the diced pineapple and finely chopped jalapeño to the bowl, gently folding them into the cabbage mixture.
- Step 3: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
- Step 4: Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated with the dressing.
- Step 5: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together before serving. Enjoy chilled!
Notes
- For optimal freshness, store any leftover coleslaw in an airtight container in the refrigerator for up to three days, but keep in mind that the texture may soften over time. If you prefer your coleslaw warm, gently reheat it in a skillet over low heat, stirring frequently to avoid wilting the cabbage too much. This vibrant coleslaw pairs wonderfully with grilled meats or as a topping for tacos, adding a burst of flavor and crunch to any dish. To enhance the sweetness and spice balance, consider adjusting the amount of honey and jalapeño based on your personal taste preferences before mixing in the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American