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!
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.