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Pineapple Slaw with Toasted Walnuts

SERVINGS
12
RATE THIS RECIPE
(18)
Pineapple, carrot and coriander coleslaw
Pineapple, carrot and coriander coleslawGetty Images
SERVINGS
12
RATE THIS RECIPE
(18)

Ingredients

  • 1 head cabbage, green or purple or blend, chopped or shredded for slaw (about 8 cups)
  • 1 fresh pineapple, cored and cut into small chunks (about 4-5 cups)
  • 4 green onions, chopped
  • 1/3 cup rice vinegar
  • 1 tablespoon sugar or honey
  • 1/2 teaspoon sea salt
  • 1/2 cup walnuts, toasted and chopped
  • Chef notes

    Pineapple brings sweetness to the crunchy slaw and the walnuts add an extra layer of texture and flavor. Cabbage is an extremely nutritious vegetable and the pineapple and walnuts add additional vitamins, minerals, phytonutrients, healthy fats and fiber. It's so easy to make ahead and store in the fridge. And this simple slaw only gets better and better with time!

    Technique tip: In a hurry? You can use the bagged coleslaw mix with cabbage that is pre-shredded to save time.

    Swap option: Change up the cabbage and with shaved Brussels sprouts.

    Preparation

    1.

    Combine cabbage, pineapple, and green onions in a large bowl.

    2.

    Whisk vinegar, sugar, and salt in a separate bowl.

    3.

    Add and mix liquid with cabbage in a bowl or large zip-top bag and refrigerate for at least 1 hour, stirring or turning once or twice.

    4.

    Toss or sprinkle with walnuts before serving.