Pineapple Radish Coleslaw
Tangy Sweet With A Hint Of Heat
This Pineapple Radish Coleslaw is a delicious combination of cabbage, pineapple, carrots, radish, green onion and cilantro. With a tangy sweet sauce of vegan mayo, apple cider vinegar, brown sugar and celery seed. You could top it off with extra green onion and jalapeños if you so desired. Give it an extra kick! This is a recipe I learned while living in Hawaii and modified it a little. With pineapple being a fun sweet summer fruit, this is a great summer side salad for any BBQ dish. Makes about 8 large spoon size servings.
How To Peal And Core A Fresh Pineapple
Fresh pineapples can be a little intimidating for people who have never cut up their own pineapple before.
- You cut off the top and bottom. Cut off about 3/4 of an inch on off each end. If there is still any dark bits of pineapple just sliver it off with your knife so that you don’t waist the pineapple.
- Hold the pineapple on the flat side of the bottom you just cut off and cut the outside ruff crusty skin off. Take slices from the top downward. Cut according the the shape of the pineapple. If you cut strait down you will waist a lot of pineapple. So curve your cut downward. There will be little dark bits sometimes still on the pineapple. You can cut those out with a little pairing knife.
- Now this is where you can core out the center with a pineapple corer or cut it into wedges. I cut mine in half and then I keep cutting it into 1 inch to 1 and 1/2 inch wedges from the top down. Then you can cut the core off when the pineapple is laying down on the cutting board.
- Cut the long wedges into 3/4 of an inch chunks.
How To Make Pineapple Radish Coleslaw
I love using fresh pineapple for this recipe, but you can use canned if you can’t get fresh pineapple. I like to chunk or tidbit the pineapple but you can choose whichever size you like. All fresh organic vegetables are best with this entire recipe. It really makes a difference.
I know radishes are unusual for this recipe but I really like that little bit of bite that the radishes can have in this combo. I get the bigger radishes because they seem to be less hot. Just cut them in quarters and slice them to about a quarter inch thick.
As for the carrots and cabbage. I like to shred it in the food processor or you can shred the cabbage by hand with very thin slices by knife. You will come out with some bigger pieces when you shred it by hand. I like smaller bits of cabbage and carrots so I use the food processor.
As for the greens in this coleslaw. I use green spring onions rather then yellow or red onion. I like how mild a green onion can be without sometimes the intensity of raw onion. The cilantro is really the the herb that rounds up all these flavors. These two ingredients work best with pineapple. Just chop it up by hand and throw it in.
How To Make The Sauce For Pineapple Radish Coleslaw
I use vegan mayonnaise for this Pineapple Radish Coleslaw sauce. You can use whatever kind of mayo that you like. I prefer Veganaise. That is my go to vegan mayo.
I combine the mayonnaise with organic apple cider vinegar, brown sugar, sea salt, black pepper and celery seed. Now celery seed is not used in a lot of recipes but it really makes this sauce standout. Frontier brand sells celery seed and that brand can be found in many grocery stores. Although Amazon sells it in many brands.
I don’t use as much apple cider vinegar as most recipes do. I only use 2 tablespoons as to a quarter cup in other recipes. Too much vinegar doesn’t go that well with the pineapple and drowns out the pineapple flavor.
Just mix all the ingredients together and mix it into the coleslaw. Top it off with some extra cilantro, green onion and sliced radishes for garnish. If you are feeling really brave throw in some jalapeños. This all depends on your crowd of people or what you are serving it with.
I hope you like this recipe as much as my family and friends do. Enjoy!
Pineapple Radish Coleslaw
Equipment
- 1 Large mixing bowl
- 1 Large stirring spoon
- 1 Medium mixing bowl
- 1 Small whisk
- 1 Chopping board
- 1 Food Processor
- 1 Sharp cutting knife
- 1 Large serving bowl
Ingredients
Pineapple Radish Coleslaw
- 3 cups Organic Green Cabbage shredded
- ½ to ¾ Fresh Organic Pineapple or 1 Can Drained chunked or tidbits
- 1 cup Organic carrots, shredded
- 2 to 3 Organic Green onions, sliced
- ¼ cup Fresh Organic Cilantro, chopped, more if desired
Coleslaw Sauce
- ½ cup Vegan Mayonnaise
- 2 Tbsp Organic Apple Cider Vinegar
- 2 Tbsp Brown Sugar
- 1 tsp Celery Seed
- ½ tsp Sea Salt
- ¼ tsp Ground Black Pepper
Garnish
- Organic Green onion
- Organic Cilantro
- Organic Sliced Radishes
- Jalapeño Slices, optional
Instructions
Pineapple Radish Coleslaw
- Peal and core the fresh pineapple and cut it into chunks or tidbit sizes. Put into large mixing bowl.
- With a food processor shred the green cabbage and carrots. Clean, quarter and slice the radishes. Clean and slice the green onions and chop the washed and patted dry cilantro. Put into the large mixing bowl with the pineapple.
Coleslaw Sauce
- In a medium mixing bowl add the mayo, organic apple cider vinegar, brown sugar, celery seed, sea salt and ground black pepper. Mix together with a whisk or fork until it is well blended and saucy.
- Pour the sauce over the large bowl of coleslaw veggies and pineapple mixture. Stir together until well blended. Put into serving bowl.
- Top with garnishes listed above if desired. Put in the refrigerator to cool for about 1 hour before serving.
- Enjoy!