Coleslaw is a mainstay of picnics, potlucks, and barbecues, but it always seems to be part of the supporting cast and not the star of the show. This Creamy Pineapple Coleslaw changes that. With a few simple tweaks (like pineapple!) and a creamy but nuanced dressing, it’s a side that people will be talking about long after the party ends.

What Ingredients Do You Need for Creamy Pineapple Coleslaw?

This is flavorful and yet it’s not a long list. You’ll need:

• Some mayo. (The mainstay of any great coleslaw.)
• Napa cabbage.
• Pineapple tidbits.
• Red onion.
• Cilantro.
• A jalapeño.
• Some cumin and lime juice, for seasoning.

See? All fresh, good stuff, but not a long grocery list.

How do you Make Creamy Pineapple Coleslaw?

Gosh, it’s easy.

First, shred that cabbage, drain that pineapple, and chop up your onion, cilantro, and jalapeño (if you’re using it). If fresh jalapeño sounds too spicy to you, you can substitute what’s called “tamed jalapeños” which you can find in a jar at the grocery store. They’re a little more approachable, spice-wise!

Then, right in your serving bowl, whisk together the mayo, cumin, lime juice, and some salt and pepper. Add in the cabbage, pineapple, and the rest of the stuff you just chopped and toss it all until it’s well coated.

You definitely want to give this some time in the fridge to chill and for the flavors to meld, but once that’s done, the only thing left to do is toss this again and serve it up.

The balance of flavor here is lovely. It’s a bright and zippy coleslaw, but comfortingly creamy with a little smoke and a tiny kick. It’s delicious stuff!