Coconut Pineapple Coleslaw
Coconut pineapple coleslaw is a tropical twist on this classic summer side with a creamy coconut dressing and juicy chunks of pineapple.
Servings: 8 servings
Ingredients
- 1/2 Savoy cabbage, shredded
- 1/2 small red cabbage, shredded
- 1 red or yellow bell pepper, cut in thin strips
- 1/4 sweet onion such as Maui or Vidalia, very thinly sliced
- 2-3 cups fresh pineapple tidbits (you can used canned if you like.)
- 1 jalapeño pepper, minced
coconut dressing
- 1/2 cup mayonnaise
- 2 Tbsp unsweetened coconut cream (canned)
- 2 Tbsp pineapple juice
- pinch salt
Instructions
- Toss the cabbages, pepper, onion, pineapple, and jalapeño together in a large bowl.
- Whisk the dressing ingredients together and taste to adjust to your liking.
- Toss the slaw with the amount of dressing you like. Some like their slaw heavily dressed, and others prefer it with less. You may not need all of the dressing.
- Chill the slaw until ready to serve. It's best within several hours of being made, although it will keep for a day or two tightly covered in the refrigerator.
Nutrition
Calories: 169 kcal · Carbohydrates: 15 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 2 g · Trans Fat: 0.03 g · Cholesterol: 6 mg · Sodium: 121 mg · Potassium: 370 mg · Fiber: 4 g · Sugar: 9 g · Vitamin A: 1666 IU · Vitamin C: 89 mg · Calcium: 54 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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