Ingredients

The following ingredients have 4 Servings
  • 24 ounces cabbage (shredded, try combining Napa cabbage and Green Cabbage)
  • 2 medium carrots (cleaned and shredded)
  • 2 1/2 cups fresh pineapple chunks (or a 20 ounce can of pineapple chunks)
  • 1/2 cup green onions (sliced thin, green and white parts)
  • 2 jalapeno peppers (seeds and veins removed, and fine diced)
  • 1 cup mayonnaise
  • 1/4 cup Buttermilk
  • 4 Tablespoons seasoned rice vinegar
  • 4 Tablespoons sugar
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon kosher salt

Instruction

  • In a large bowl combine cabbage, pineapple, shredded carrots, green onions and diced jalapeno.
  • In a small bowl, whisk together mayonnaise, buttermilk, rice vinegar, salt and pepper and salt until smooth.
  • Add buttermilk mixture to cabbage mixture; toss to coat.
  • Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving.