I feel like coleslaw is a classically unimpressive dish. Like one of those tv shows you watch, not because you like it, but because it’s on and you’re too bored to care. This is a problem because I’m an advocate of really ENJOYING every food I put in my mouth. That’s why I decided to take it upon myself to give the traditional coleslaw a little upgrade. Think of this as fancy coleslaw.
This would make a fantastic side dish for some smokey BBQ meat like brisket or succulent pork belly. Also a great addition to fish tacos!
Zesty Pineapple Coleslaw
1/2 head red or green cabbage, shredded, then chopped
1-2 carrots, shredded
1/2 c. chopped pineapple (drain off excess liquid)
3 T. chopped cilantro
1 red bell pepper, seeded and chopped small
optional: 1 c. fresh corn kernels
Dressing:
1 c. Primal Kitchens Mayo or Homemade Mayo
2 Tbsp. dijon mustard
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. hot sauce
1 tsp. sea salt
1 tsp. onion powder
- In a small bowl, whisk together dressing ingredients until smooth. Set aside.
- In a larger bowl, combine the coleslaw ingredients until well mixed. Drizzle dressing on top and toss until coated. Chill and let sit for at least and hour before serving so the flavors can combine and the cabbage can soften a bit.
- Serve with a garnish of sliced avocado, chopped cilantro, a splash of hot sauce, or a drizzle of BBQ sauce.
The Clean Plate 