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Spicy Pineapple Coleslaw Recipe

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
Prep Time 20 minutes
Cook Time 5 minutes
Servings 8


  • 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


  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.