Pineapple Jalapeno Coleslaw Recipes

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PINEAPPLE-JALAPENO COLESLAW

Make and share this Pineapple-Jalapeno Coleslaw recipe from Food.com.

Provided by Chef mariajane

Categories     Salad Dressings

Time 10m

Yield 8 cups

Number Of Ingredients 13



Pineapple-Jalapeno Coleslaw image

Steps:

  • Combine first 7 ingredients in a small bowl, stir with a whisk.
  • Combine cabbage and remaining ingredients on a large bowl. Pour dressing over cabbage mixtuer; toss gently to coat. Serve immediately.

1/4 cup pineapple juice
1/4 cup seasoned rice vinegar
3 tablespoons jalapeno peppers, chopped
1 tablespoon sugar
1 1/2 tablespoons canola oil
1 tablespoon lime rind, grated
1/2 teaspoon kosher salt
6 cups napa cabbage, thinly sliced
2 cups jicama, peeled, grated
1 cup carrot, peeled, grated
3/4 cup green onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup of fresh mint, chopped

JALAPENO PINEAPPLE SLAW

Serve with quesadillas or pulled pork sandwiches. From The El Paso Chile Company's Texas Border Cookbook.

Provided by gailanng

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10



Jalapeno Pineapple Slaw image

Steps:

  • In a small bowl, whisk mayonnaise with sour cream, 2 tablespoons jalapeno peppers, Dijon, 1 tablespoon sugar, lemon juice and salt. In a large bowl, toss cabbage with pineapple and onions until mixed. Stir in mayonnaise mixture. Taste and if pineapple seems too tart, sprinkle salad with remaining sugar and stir. Taste again and stir in remaining jalapenos for a hotter taste.
  • Serve immediately or cover and refrigerate for up to 1 day.

Nutrition Facts : Calories 132.6, Fat 7.9, SaturatedFat 2.4, Cholesterol 11.3, Sodium 319.9, Carbohydrate 15.7, Fiber 2.6, Sugar 9.6, Protein 1.7

1/2 cup mayonnaise
1/2 cup sour cream
2 -4 tablespoons finely chopped pickled jalapeno peppers
1 1/2 teaspoons Dijon mustard
1 -2 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
8 cups finely shredded cabbage or 1/2 medium head of cabbage
2 cups small cubes fresh pineapple or 1 (14 ounce) can pineapple tidbits, drained
3 thinly sliced green onions

PINEAPPLE COLESLAW

When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 7



Pineapple Coleslaw image

Steps:

  • For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1 to 2 tablespoons 2% milk
4 cups shredded cabbage
3/4 cup pineapple tidbits
Paprika, optional

SPICY PINEAPPLE SLAW

To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h

Number Of Ingredients 10



Spicy Pineapple Slaw image

Steps:

  • In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
  • Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

5 cups shredded green cabbage (from 1 head)
3 carrots, cut on the bias into very thin rounds (3/4 cup)
1/2 red onion, very thinly sliced (1 cup), rinsed under cold water and patted dry
3/4 pineapple, cut into a small dice (3 cups)
2 jalapeno chiles, finely chopped (1/3 cup), ribs and seeds removed for less heat, if desired
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup extra-virgin olive oil
1/3 cup fresh lime juice (from 4 limes)
Coarse salt and freshly ground pepper

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