Pineapple Coleslaw
This tropical pineapple coleslaw combines crunchy shredded cabbage, juicy pineapple, salty macadamia nuts, and a mayo-free, Asian-inspired dressing. It’s the perfect soy-free, paleo, gluten-free, and Whole30 summer side dish for your favorite grilled main dishes!
Servings: 6 servings
Ingredients
- ½ cup All-Purpose Stir-Fry Sauce
- 1 pound green cabbage cored, and finely shred
- 1 pound red cabbage cored, and finely shred
- 1 tablespoon Diamond Crystal kosher salt or 1½ teaspoons table salt
- 2 medium carrots peeled and finely sliced
- 1 cup canned pineapple tidbits in 100% pineapple juice drained
- ¼ cup roasted and salted macadamia nuts roughly chopped
- 2 teaspoons toasted sesame seeds
- 2 scallions or green onions thinly sliced
Instructions
- Shake up a jar of All-Purpose Stir-Fry Sauce or grab it from the refrigerator. This is your easy-peasy pineapple coleslaw dressing!
- Toss the cabbage and salt in a large colander. Leave it for 1 to 4 hours or until the cabbage mixture wilts and liquid is released. The resulting texture should be squeaky and crunchy.
- Rinse the cabbage in the colander to wash off some of the salt. Gently press the cabbage to drain the water and then transfer the cabbage to a clean kitchen towel or paper towels and thoroughly pat dry. You can store the salted, wilted, and drained cabbage in a sealed container in the fridge for up to 24 hours.
- Transfer the cabbage to a large bowl and add the carrots, and pineapple. Pour in the All-Purpose Stir-Fry Sauce and toss well to combine.
- Chill the coleslaw, covered in the refrigerator, for about 30 minutes. (You can skip this step, if you don’t care that the slaw is room temperature.)
- When you are ready to serve the pineapple coleslaw, transfer it to a pretty serving dish. Taste for seasoning, and add more All-Purpose Stir-Fry Sauce if needed.
- Toss in the chopped macadamia nuts, sesame seeds, and sliced scallions. Enjoy!
Video
Notes
- 1 pound of cabbage is about ½ a medium head of cabbage.
- The salting and draining step is essential for non-watery coleslaw. If you’re impatient, just dress the cabbage right before serving and eat it quickly!
- You can store the salted, wilted, and drained cabbage in a sealed container in the fridge for up to 24 hours.
- Don’t add the macadamia nuts, sesame seeds, and scallions until you’re ready to serve it.
- Leftover coleslaw can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 131kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Fiber: 6g | Sugar: 12g