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Pineapple slaw is a sweet and tangy twist on the traditional slaw that’s usually found accompanying summer meals and barbeque picnics. This slushy side is not just brimming with tropical flavors, it also brings a ray of sunshine to the dinner table regardless of the season. Its vibrant mixture of fresh pineapple, crisp cabbage, and zesty dressing can offer a refreshing contrast to heavier dishes, making it a go-to for anyone looking to add a bit of pizzazz to their meal. Whether it’s for a family gathering, a potluck, or just a simple weeknight dinner, this recipe is a delightful addition that appeals to adults and children alike; it’s a sneaky way to get the littles to enjoy their veggies!
This pineapple slaw is versatile enough to accompany a variety of dishes. Pair it with grilled chicken or fish to balance the richness, or slot it into your next taco night for a fresh complement to spicy meats. It’s also just as lovely nestled beside a savory pork roast or atop a juicy burger – adding a refreshing crunch that cuts through the fats beautifully.
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Ingredients:
– 4 cups cabbage, finely shredded (mix of purple and green for color)
– 1 cup fresh pineapple, diced
– 1 medium carrot, grated
– 1/2 red bell pepper, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 1/4 cup mayonnaise
– 1 tablespoon apple cider vinegar
– 1 tablespoon honey
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: 1 tablespoon pineapple juice for extra flavor
– 1 cup fresh pineapple, diced
– 1 medium carrot, grated
– 1/2 red bell pepper, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 1/4 cup mayonnaise
– 1 tablespoon apple cider vinegar
– 1 tablespoon honey
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: 1 tablespoon pineapple juice for extra flavor
Directions:
1. In a large mixing bowl, combine the shredded cabbage, diced pineapple, grated carrot, sliced red bell pepper, and chopped cilantro until well mixed.
2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, and lime juice until smooth and creamy.
3. If you’ve got a bit of pineapple juice on hand, whisk it into the dressing mixture for that extra punch of fruitiness.
4. Pour the dressing over the slaw ingredients and toss gently to coat everything evenly. Season with salt and pepper to your liking.
5. Let the slaw sit in the fridge for about 30 minutes before serving; this allows the flavors to meld together beautifully.
Variations & Tips:
– For a lighter version, substitute Greek yogurt or sour cream for the mayonnaise, or for a dairy-free option, you could use a vegan mayo or even a light vinaigrette.
– If you’re catering to folks who like a little heat, try adding a dash of chili flakes or some diced jalapeño to the mix.
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– And remember, when serving little ones or finicky eaters, the sweetness of the pineapple is a great way to introduce more veggies onto their plates. You might just find them asking for seconds of this delightful slaw! Enjoy, and don’t shy away from tweaking it to make it just right for your family’s table.
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