Description
A vibrant and zesty Spicy Pineapple Slaw combining crunchy cabbage, sweet pineapple, and fiery chiles, tossed in a tangy lime-honey dressing. Perfect as a refreshing side dish or a topping for tacos and grilled meats, this slaw brings a perfect balance of sweetness, spice, and citrus brightness.
Ingredients
Scale
Vegetables & Fruits
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup diced fresh pineapple
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 1 red Fresno chile, finely chopped
Dressing
- Zest and juice of 1 lime
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons extra-virgin olive oil
Instructions
- Combine the slaw ingredients: In a large bowl, mix shredded green cabbage, shredded red cabbage, diced pineapple, thinly sliced radishes, fresh cilantro leaves, finely chopped jalapeño, and finely chopped Fresno chile until evenly distributed.
- Prepare the dressing: In a smaller bowl, whisk together the lime zest, freshly squeezed lime juice, honey, salt, black pepper, and extra-virgin olive oil until well combined to form a bright, tangy dressing.
- Dress the slaw: Pour the dressing over the cabbage and fruit mixture, then toss thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
- Adjust seasoning: Taste the slaw and add additional salt, pepper, or honey as desired to balance the spiciness and sweetness according to your preference.
- Chill and serve: Refrigerate the slaw for at least 15 minutes before serving to allow the flavors to meld beautifully, enhancing the overall freshness and zestiness.
Notes
- Removing the seeds from the jalapeño controls the heat level; leave them in if you want extra spice.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- This slaw pairs wonderfully with grilled chicken, fish tacos, or as a refreshing side to spicy dishes.
- To make ahead, prepare the slaw and dressing separately and toss just before serving to keep the cabbage crisp.
