Super-fresh Pineapple Coleslaw… A tropical twist on an old favourite. All the usual cabbage and carrot yumminess with a pineapple and coconut Pina Colada twist. Perfect as a side and summer BBQ special! Gluten Free, Dairy Free, Vegan.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Pineapple Coleslaw – If you’ve never had it, you need to try it!
Introducing my Pineapple Coleslaw. It’s got all the flavours of a tropical summer mixed into the crunch and freshness of traditional shredded cabbage, carrot and onion. Carefully balanced for colour, flavour and texture… it has sweetness and tang from a combination of pineapple and lime… Creaminess from coconut… and just a hint of (optional) heat from a sprinkle of chilli flakes.
Better still… It’s not only gluten free and dairy free, but with no mayo, it’s Vegan too.
Super-fresh and light with a hint of Caribbean sunshine. It’s summer on the beach and more…
Pineapple Slaw, Tropical or Summer Coleslaw or even Pina Colada Coleslaw… A dish with many names
When I was plotting my Pineapple Coleslaw and deciding on flavour pairings, I was instantly drawn to the marriage of pineapple with coconut. I have a love for Pina Colada and nothing says summer more to me than these divine tropical tones set side by side. Throw in a little chilli heat and a splash of lime and teleport to the warm waters of the Caribbean… White sands and gentle blue seas… Sun-kissed skin and the wind through the coconut palms. If only!
Flavours decided, next came the conundrum of what to call it… Pina Colada Coleslaw? Tropical Coleslaw? Summer Coleslaw? Even Hawaiian Coleslaw? Any and all would describe what fills the bowl…. But in the end, I opted for straight Pineapple Coleslaw. Call it what you wish… Either way, it’s delicious.
Is Pineapple Coleslaw easy to make?
Absolutely yes! If you’re a coleslaw-making novice, give it a try. You’ll wonder why on earth you buy the stuff… Not only is it way cheaper than supermarket tubs, but you get to choose what goes in it and get the balance and flavours that work for you!
Making coleslaw (pineapple or otherwise) is a simple case of finely slicing the veg, adding a little seasoning and mixing it through with a yummy dressing in a bowl. Anyone can do that right?
Can I vary the ingredients in this summer coleslaw?
When it comes to making food, it’s really important that you do what’s right for you. If there are flavours or ingredients that you don’t like, or you want to experiment with something different, then do! Food and cooking should be fun as well as delicious.
I would recommend trying the recipe as it is (unless there is anything you cannot eat) and then tweak and play. If you prefer white onion to red, switch it!… Too much pineapple? Use less!… Not keen on chilli? Leave it out!… Not got any Maple Syrup in the cupboard? Use honey instead!… Not sure about the seasonings? Use different herbs, more pepper, less lime, lemon instead… Whatever floats your boat…
How to serve Pineapple Coleslaw
Pineapple Coleslaw is eaten the same way as standard coleslaw… It’s good with everything from pizza, burgers and steak, to a salad side at the barbecue… I’ve even eaten it (don’t judge) standing in the kitchen with a spoon, scoffing straight from the bowl.
I appreciate that not everyone is a pineapple fan, but I love the stuff. When it comes to pizza, I am in the (probably minority) group that thinks a pizza isn’t quite ‘right’ without pineapple… Sadly, the family don’t agree with my views. But a bowl of Pineapple Slaw on the side means I get the best of both worlds…
Fresh pineapple vs canned
When it comes to making Pineapple Coleslaw, it really doesn’t matter whether the pineapple is fresh or canned. I personally like fresh pineapple… But that’s mainly because I have a fascination with using my pineapple corer/slicer… Seriously. If buying fresh pineapple puts you off because it’s a sticky mess to ‘peel’ and core, then try one. It will change your pineapple-eating life forever!
But either are good for coleslaw… Canned (or tinned) pineapple is simple and convenient (just remember to drain it first)… Fresh feels super-tropical!
It’s the dressing that makes this a Pina Colada Coleslaw recipe
All coleslaw needs a creamy dressing. Usually, it’s made with a base of mayonnaise. But to make my Pineapple Coleslaw as tropical as possible, it uses a very summery addition of coconut cream, blended with a little lime juice and a hint of maple syrup. And that means that it is not only gluten free and dairy free, but it’s vegan too.
It also means that it is the salad equivalent of Pina Colada…. Coleslaw combined with fruity pineapple and creamy coconut richness for a full-on ‘cocktail’ Coleslaw. You could even go one stage further and add a tablespoon of rum!
If the idea of coconut in coleslaw isn’t your thing, that’s fine too. You can sub the dressing for a few tablespoons of straight mayo and a little lime juice.
Ready to make Pineapple Coleslaw?
Thank you for reading… And here’s my recipe for Pineapple Coleslaw. I hope you enjoy it. If you make it, do let me know… Leave a comment, rate the recipe, or tag me on social media. Better still, take a photo so I can see how it turned out. You’ll find me on Facebook, Instagram, Pinterest and Twitter. (#glutenfreealchemist).
And if you’re looking for other great gluten free recipes, you’ll find plenty of inspiration in our photographic Gluten Free Recipe Index… Whether you want sweet or savoury, snacks or dinner party, there’s over 400 recipes to whet your appetite.
Other yummy summer recipes on Gluten Free Alchemist…
Pineapple Coleslaw (or Pina Colada Coleslaw)
- Kitchen scales
- measuring spoons
- sharp vegetable knife
- chopping board
- pineapple corer (optional)
- large bowl
- medium mixing bowl
- zester/fine grater
- lemon/citrus squeezer
- can opener
- mixing spoon
Pineapple Coleslaw Salad Base
- 210 g white cabbage finely sliced/shredded
- 210 g red cabbage finely sliced/shredded
- 120 g carrots finely sliced
- 90 g red onion finely sliced
- 200 g pineapple pieces fresh or canned/tinned (if tinned, be sure to drain)
- 2 tbsp fresh coriander (cilantro) fine chopped
- generous grind black pepper to taste
- 1 lime finely grated zest only
- 1 tsp dried chilli flakes (optional)
- 300 g coconut cream (the thick cream taken from a chilled and separated tin of coconut milk (min content 60+ % coconut extract)) – See Notes
- 1½ tbsp lime juice
- 1½ tbsp maple syrup
- 6 pinches sea salt just under ¼ tsp
- ½ to 1 tbsp white rum (optional)
- 1 to 2 tbsp pumpkin seeds/pine nuts toasted
- extra black pepper and/or chilli flakes
- extra fresh chopped coriander
Pineapple Coleslaw Salad Base
- Finely slice the cabbage, carrots and onion and chop the pineapple (if not already in small pieces) and mix together in a large bowl.
- Add the chopped coriander, pepper, lime zest and chilli flakes (if using) and stir through.
- Set aside while making the dressing.
- Beat all the ingredients for the dressing (except the rum) together in a bowl with a fork, until smooth.
- Taste and adjust to palate.
- If adding rum, add a drop at a time until happy.
- Add the dressing to the veg bowl and stir through well until everything is coated and even.
- Top with toasted pumpkin/pine nut seeds, a good sprinkle of black pepper and/or chilli flakes and some fresh chopped coriander and serve.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Pineapple Coleslaw shared with
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