Ingredients

The following ingredients have 8 Servings
  • 1 (16-oz) bag tri-color coleslaw mix ((or 3 cups shredded white cabbage, 2 cups shredded purple cabbage and 1 cup shredded carrots))
  • salt & pepper (to taste)
  • ¾ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon pineapple juice (reserved from canned pineapple)
  • 1 tablespoon lime juice
  • ½ tablespoon apple cider vinegar
  • ½ cup chopped green onions
  • ⅓ cup chopped red onion
  • ⅓ cup chopped cilantro
  • 1 (20-ounce) can pineapple tidbits (drained (reserve juice for dressing!) and patted dry with paper towels)
  • 1 Jalapeño (stem and seeds removed and chopped)

Instruction

  • Place coleslaw mix in large bowl and cover with ice-cold water. Add 1 teaspoon salt and stir, then allow to sit for 15-30 minutes. Drain well and pat dry with paper towels (squeeze dry for a creamier slaw).
  • Whisk mayonnaise, sugar, pineapple juice, lime juice, vinegar, salt and pepper in a large salad bowl until smooth.
  • Add all remaining ingredients and prepared coleslaw mix; toss well to coat with dressing.
  • Serve immediately or refrigerate, covered, for up to 2 days.