Pineapple coleslaw




Prep Time


Cook Time

Using coleslaw mix fast-tracks this side dish, but you can finely shred fresh cabbage and carrot if you prefer.



For the pineapple coleslaw

  • 400g bag coleslaw mix
  • 1 teaspoon salt
  • 432g can pineapple pieces
  • ¾ cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1½ teaspoons apple cider vinegar
  • Salt and ground black pepper, to taste
  • ⅓ cup finely diced red onion
  • 1 spring onion – finely chopped
  • 3 stems fresh coriander – chopped
  • 1 red chilli – chopped (optional)


For the pineapple coleslaw

  • Place the coleslaw in a large bowl and cover with ice-cold water. Stir in 1 teaspoon of salt and leave to sit for 15–30 minutes. Drain well and pat dry with paper towels.
  • Drain the pineapple, reserving 1 tablespoon of the juice. Pat the pineapple dry with paper towels.
  • To make the dressing, combine the reserved pineapple juice with the mayonnaise, sugar, lime juice and vinegar in a large salad bowl. Whisk until creamy and smooth. Taste and adjust seasonings.
  • Add the coleslaw and pineapple and all the remaining ingredients and toss to coat well with the dressing.