Pineapple Coleslaw with jalapeno and red bell pepper is just what you need to liven up your summer cookout! An easy, make ahead dish!
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 6servings
Calories: 69kcal
Author: Lucy Brewer
Ingredients
Coleslaw
6cupsshredded cabbage
1cupchopped pineapple
2scallions, chopped
1jalapeño, seeded and diced
1red bell pepper, chopped
2tablespoonstoasted pumpkin seeds
Salt and pepper
Dressing
½cupapple cider vinegar
1tablespoonlight brown sugar
Instructions
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.
Dressing
Whisk brown sugar into vinegar until well blended.
Notes
Can substitute 2 cups chopped baby bok choy for 2 cups cabbage. Coleslaw can be made ahead up to 1 day.