Pineapple Coleslaw
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Pineapple Coleslaw
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Whether you need a dish to pass for a potluck or you are enjoying some delicious seafood tacos, this Pineapple slaw is just what you need. It's incredibly easy and will be hit every time.
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Ingredients
- 1 bag coleslaw mix see notes
- ½ ounce can pineapple tidbits
- 3 Tablespoons red onion
- ½ Cup mayonnaise
- 2 Tablespoons pineapple juice
- 1 Teaspoon jalapeño, finely minced
- 1 Teaspoon coarse kosher salt or sea salt
- ½ Teaspoon cracked black pepper
Instructions
- Drain the pineapple, reserving the juice.
- Mix coleslaw mix, pineapple, and onion in a large bowl.
- Add the mayonnaise, pineapple juice, jalapeño, salt, and pepper to a small bowl. Whisk until well combined.
- Pour the dressing over the cabbage mix in the large bowl. Toss.
Equipments used:
Notes
- To make your coleslaw from scratch, shred red and green cabbage. Grate carrot and broccoli stems. Mix them together.
- How to Store Leftovers
- Put any leftovers in an airtight container. Store it in the refrigerator for 3-4 days. Freezing is not recommended.
Nutrition Information
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Calories
91kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
5mg
(2%)
Sodium
312mg
(13%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
58IU
(1%)
Vitamin C
18mg
(20%)
Calcium
21mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 312mg | 13% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 18mg | 20% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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