Spicy Pineapple Slaw

If you're looking for a little help on what to pack this picnic season, try mixing up this fresh and spicy pineapple slaw. Made without mayo, it's an essential and portable recipe to add to your picnic collection. Serve it alongside grilled meats, sandwiches, and finger foods.

Who can resist a crunchy, festive, and colorful coleslaw recipe when the temperature starts to climb? Not only is coleslaw an easy and delicious way to use up seasonal produce, it's also a simple side dish that comes together in just 25 minutes.

This pineapple slaw credits its sweet and spicy flavor to the combination of fresh pineapple, jalapeño and Fresno chiles, making it the perfect pairing for all sorts of warm-weather dishes. It serves eight, but can easily be doubled for large gatherings and potlucks. This slaw is sure to become a mainstay of your summer menu for seasons to come.

Why Is It Called Slaw?

Coleslaw originated in the Netherlands in the 18th century, known as "koosla" or "cabbage salad" in Dutch. As the dish evolved, and other types of ingredients were incorporated into the mix—carrots, broccoli, jicama, and snow peas to name a few—the "cole" was left behind in certain cases, leaving simply "slaw" to signify a lightly dressed mix of crisp vegetables and fruits.

Ingredients for Spicy Pineapple Slaw

To make this pineapple slaw, you'll need:

• Shredded green cabbage: If you aren't able to find pre-shredded cabbage, use a mandoline for the finest shreds.
• Diced fresh pineapple: The bright, tangy flavor of fresh pineapple adds a welcome sweetness to the dish.
• Shredded red cabbage: The peppery, hearty flavor of red cabbage pairs nicely with the more mild green cabbage.
• Radishes: Offers a crisp and zesty bite.
• Cilantro leaves: Fresh cilantro has a pungent, citrusy quality. If you aren't a fan, leave it out or substitute with parsley.
• Jalapeño pepper: Mild in heat, jalapeños add great color and a subtle heat to the dish.
• Red Fresno chile: Sweeter than jalapeños, red chiles have had more time on the vine to mature, and tend to pack more heat.
• Lime zest and juice: Acidity brings this slaw to life.
• Honey: The sweetness of honey mellows the strong, fresh flavors in this dish.
• Table salt and black pepper: Seasoning is key for a flavorful slaw.
• Extra-virgin olive oil: Emulsifies into the dressing to nicely coat the veggies.
  

How To Make Spicy Pineapple Slaw

Slaws are incredibly easy to make, and this pineapple slaw is no different.

• To make this slaw, toss to combine green cabbage, pineapple, red cabbage, radishes, cilantro, jalapeño, and Fresno chile in a large bowl.
• In a separate bowl, whisk to combine zest, lime juice, lemon juice, honey, salt, and pepper. Add oil in a slow steady stream, whisking until smooth.
• Pour dressing over the cabbage mixture and toss to coat. Let stand 10 minutes, then toss again and serve.

What To Serve With Spicy Pineapple Slaw

Spicy, sweet, fresh, and bright, this pineapple slaw pairs well with just about any dish in the spring or summer months. Try it as a topping on tacos, hamburgers, or black bean burgers; serve alongside grilled BBQ chicken, pulled pork sandwiches, or as an easy appetizer with tortilla chips.

Storing Spicy Pineapple Slaw

Store leftover slaw in an airtight container in the refrigerator for up to three days.

Editorial contributions by Katie Rosenhouse.