Pineapple Coleslaw with Jalapeño and Red Bell Pepper
Pineapple Coleslaw with jalapeno and red bell pepper is just what you need to liven up your summer cookout! An easy, make ahead dish!
Author: Lucy Brewer
1jalapeño, seeded and diced
1red bell pepper, chopped
2tablespoonstoasted pumpkin seeds
Salt and pepper
1/2cupapple cider vinegar
1tablespoonlight brown sugar
Mix cabbage with chopped vegetables and pumpkin seeds in a large bowl. Gently stir in dressing. Add salt and pepper to taste. Refrigerate until ready to serve.
Whisk brown sugar into vinegar until well blended.
Can substitute 2 cups chopped baby bok choy for 2 cups cabbage. Coleslaw can be made ahead up to 1 day.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.