Easy Pineapple Slaw Recipes

PINEAPPLE COLESLAW

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.

EASY PINEAPPLE SLAW

Steps:

• In medium bowl, toss all ingredients with tongs to completely combine.

PINEAPPLE SLAW

Steps:

• Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
• Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
• Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

PINEAPPLE SLAW

Steps:

• In a large bowl, combine the first five ingredients. Add mayonnaise and toss to coat. Cover and refrigerate until serving.

HAWAIIAN PINEAPPLE COLESLAW

Steps:

• Toss together shredded cabbage, onion, green onions, and crushed pineapple (don't drain your pineapple! You'll want the juice in there too!).
• In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
• Pour liquid mixture into cabbage mix and toss.
• Set in the fridge for at least two hours to let the flavors soak together.
• Store in an airtight container in the fridge for up to three days.