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Spicy Pineapple Coleslaw Recipe

Spicy pineapple coleslaw recipe

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!

Spicy pineapple coleslaw recipe

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 a little 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

If you like this recipe, check out my mango lime cabbage slaw and classic summertime coleslaw.

Also, watch me making this recipe on Portland’s KATU Afternoon Live. Visit HERE to see the action!

Cheers and enjoy!

Print
Spicy Pineapple Coleslaw Recipe
Prep Time
20 mins
Cook Time
5 mins
 

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.

Course: Salad, Side Dish
Cuisine: Dairy-free, Gluten-free, Grain-free
Keyword: coleslaw, pineapple coleslaw, summer side dish
Servings: 8
Ingredients
  • 1/2 medium red cabbage, shredded or finely chopped
  • 1/2 medium green cabbage, shredded or finely chopped
  • 1 jalapeno, seeded and chopped (keep seeds in for more spice)
  • 2 cups fresh pineapple, chopped
  • 1-2 large carrots, grated
  • 5-6 green onions, chopped
  • 2/3 cup pure avocado oil mayonnaise
  • 1/2 medium lime, juiced (or sub 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
  • 1/2 cup raw cashews, dry toasted (see instructions below)
  • Cayenne pepper, optional, if more spice is desired
Instructions
  1. 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.

  2. In a large bowl, mix together the shredded cabbages, carrot, green onions, jalapeno, cilantro and pineapple.

  3. In a small mixing bowl, whisk together the avocado oil mayonnaise, lime juice or apple cider vinegar, chili powder, raw honey, sea salt and black pepper. Taste and adjust flavor, as desired.

  4. Pour dressing over cabbage mixture and stir well to coat. Let sit in fridge for at least an hour before serving.

  5. Just before serving, roughly chop the toasted cashews and mix into the coleslaw. Also, if more spice is desired, sprinkle in a bit of cayenne pepper.

Recipe Notes

This recipe is best eaten within the first couple days of making.

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Filed Under: Recipes, Side dish Tagged With: avocado oil mayonnaise, barbecue side dish, coleslaw, dairy-free, gluten-free, grain free, grilling side dish, healthier coleslaw, Paleo, paleo side dish, pineapple coleslaw, spicy pineapple coleslaw, summer salad recipe, summer side dish

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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