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A summery twist on a traditional coleslaw with the addition of pineapple and roasted sunflower seeds! This is a great side for a barbecue or pot-luck get together. The delicious creamy dressing is little bit sweet, a little bit tangy and a lot of everything yummy! Make sure to try this one!
This is my take on the best summer creamy coleslaw recipe
I love a good coleslaw. Especially the ones that are sweet, creamy and packed with flavor.
I also love to try different variations by adding different combinations of ingredients. This is one that I tried out one time and it quickly became on of my favorites, as well as my for my family.
My favorite thing to eat this with is my BBQ Chicken Sandwiches, or you can serve it as a side with my Slow Cooker Pulled BBQ Chicken.
This would also go great with my Butter Beer Brats, and my Buffalo Chicken Sandwiches.
How to make this easy recipe for coleslaw with pineapple
Ingredients you will need:
- mayo
- apple cider vinegar
- sugar
- celery seed
- salt & pepper
- pineapple tidbits (in a can)
- roasted sunflower seeds
- shredded coleslaw mix
Why this recipe works
This recipe works so well because it's seriously so easy, quick and simple, and has one of the best coleslaw dressings I've had in a while. I'm a serious coleslaw tester too!
Making your own coleslaw dressing is the trick to the best flavor. Don't be intimidated by making it on your own. It is worth the FIVE extra minutes it takes!
Using pre-shredded coleslaw mix from the produce department also makes this a no-fuss recipe and less time in the kitchen is always good!
Step by step instructions
Add mayo and apple cider vinegar to a large mixing bowl.
Add sugar.
Add celery seed.
Add salt and pepper.
Mix ingredients thoroughly.
Add canned pineapple tidbits to bowl.
Add roasted sunflower seeds to bowl.
Add pre-shredded coleslaw mix to the bowl and mix all ingredients thoroughly. Chill in the refrigerator covered until ready to serve.
Cooks Tips
- If you can't find pre-shredded coleslaw mix, you can substitute with shredded green cabbage (2 ½ cups) and finely shredded red cabbage (¼ cup) and finely shredded carrots (¼ cup). Here is a great article on shredding cabbage!
- You can also substitute other types of vinegar for the apple cider vinegar. Champagne vinegar, red wine vinegar or white wine vinegar would work well.
- Fresh pineapple can be used instead of the canned pineapple. The canned pineapple is just a good time saver.
- Chopped roasted pistachios or chopped toasted macadamia nuts would be a great substitution for the sunflower seeds.
- To make this vegan, use plant-based mayo and vegan-friendly sugar.
- I like to let the mixed coleslaw sit for an hour in the refrigerator before serving so the flavors have time to blend together.
Frequently asked questions
Coleslaw mix is found in the produce section, usually near the bagged lettuces. It is a pre-shredded mixture of green cabbage, red cabbage and carrots.
There are many different versions of coleslaw. Some coleslaws are creamy and are made with mayo. There are other versions that are more vinegar based and do not have mayo.
I tend to be conservative in the answer for this questions, as I don't like soggy coleslaw. The longer it sits mixed, the cabbage will get soggy. I wouldn't make it more than 6 hours prior to when you want to serve it.
A better option if you want to make it the day before, is to make the dressing in advance, and put that in a container in the refrigerator. Then the next day, up to 6 hours before serving, mix everything together.
Looking for other recipes to make to go along with this Coleslaw with Pineapple?
- Creamy Italian Pasta Salad
- Easy Pulled BBQ Chicken Sandwich
- Meal Prep Fruit Salad
- Turkey Sandwich with Cranberry and Cheese
📋 Recipe
Coleslaw with Pineapple
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon celery seed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup canned pineapple tidbits drained
- ¼ cup roasted sunflower seeds
- 3 cups coleslaw mix
Instructions
- To a large mixing bowl, add mayo, apple cider vinegar, sugar, celery seed, salt and pepper. Mix together until blended. This is the coleslaw dressing.
- Add pineapple tidbits and roasted sunflower seeds. Mix with the coleslaw dressing mixture.
- Add the coleslaw mix and toss all ingredients until the cabbage is well coated with the dressing.
- Cover and refrigerate for one hour before serving.
Notes
- If you can't find pre-shredded coleslaw mix, you can substitute with shredded green cabbage (2 ½ cups) and finely shredded red cabbage (¼ cup) and finely shredded carrots (¼ cup). Here is a great article on shredding cabbage!
- You can also substitute other types of vinegar for the apple cider vinegar. Champagne vinegar, red wine vinegar or white wine vinegar would work well.
- Fresh pineapple can be used instead of the canned pineapple. The canned pineapple is just a good time saver.
- Chopped roasted pistachios or chopped toasted macadamia nuts would be a great substitution for the sunflower seeds.
- To make this vegan, use plant-based mayo and vegan-friendly sugar.
- I like to let the mixed coleslaw sit for an hour in the refrigerator before serving so the flavors have time to blend together.
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