Coleslaw is one of my all time favorite summer side dishes. This spicy pineapple coleslaw offers a sweet and zesty twist on the classic that tastes great with nearly anything off the grill.
Seriously, is there anything better than a juicy grilled burger and a pile of coleslaw on the side? I think of coleslaw like a condiment (that requires a generous serving) because it’s a flavorful way to add major pizazz, and it’s kinda saucy too. For real, who needs ketchup when there’s coleslaw? I also love it with grilled chicken, fish, shredded pork, taco bowls, etc. So many pairing possibilities, really!
In addition to fresh cabbage and pineapple, this coleslaw has jalapeño, carrot, green onions, cilantro, toasted cashews and a creamy avocado oil mayonnaise dressing. To add a little more spice, the dressing is seasoned with chili powder, but as a whole, the slaw isn’t too spicy. Of course, if spicy is your thing, keep the seeds in the jalapeño and add cayenne pepper, if desired. The spice does kick in more as the salad sits too and if possible, I recommend making it at least an hour ahead of time.
I hope you love this spicy pineapple coleslaw. It’s:
- a little spicy and can easily be made spicier
- a touch sweet
- colorful and fresh
- perfect for summer
- full of flavor and texture
Cheers and enjoy!
This spicy pineapple coleslaw is the perfect accompaniment for anything off the grill! It's a sweet and spicy twist on a classic, and a must have for summertime.
- 1/2 medium red cabbage, shredded or finely chopped
- 1/2 medium green cabbage, shredded or finely chopped
- 1 jalapeno, seeded and chopped (keep some seeds in for more spice)
- 2 cups fresh pineapple, chopped
- 1 large carrot, grated
- 5-6 green onions, chopped
- 2/3 cup pure avocado oil mayonnaise
- 1 Tbsp apple cider vinegar
- 1 tsp raw honey
- 2 tsp chili powder
- Sea salt and black pepper, to taste
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 cup raw cashews, dry toasted (see instructions below)
Warm a small skillet over medium heat. Add the raw cashews and toast for about 4-5 minutes or until lightly browned. Stir regularly, so as to not burn the cashews. Once done, set aside to cool.
In a large bowl, mix together the shredded cabbages, carrot, green onions, jalapeno, cilantro and pineapple.
In a small mixing bowl, whisk together the avocado oil mayonnaise, apple cider vinegar, chili powder, raw honey, sea salt and black pepper. Taste and adjust flavor, as desired.
Pour dressing over cabbage mixture and stir well to coat. Let sit in fridge for at least an hour before serving.
Just before serving, roughly chop the toasted cashews and mix into the coleslaw.