While most traditional coleslaws may appear to be Paleo-friendly, they frequently contain “hidden” non-Paleo ingredients that just don’t work when you’ve committed to a Paleo diet (some recipes call for up to a ½ cup of white sugar – why?). We still love a sweet and savory slaw, which is why this dish is great – instead of sweetening things up with sugar, it incorporates the natural sweetness of pineapple and honey to keep things Paleo-friendly while still tasting awesome.
While there are a bunch of ingredients that need prepping to make this dish a success, you can save time by doing the following: Use your food processor to prep the cabbages (or in a pinch, pick up some pre-shredded varieties); use prepared pineapple versus prepping one yourself; and, make a large batch of homemade mayonnaise in advance (which you can use for other recipes too!). The best part about a slaw is that the longer you let it refrigerate before serving, the better it will taste. When you do have time to prep, just store this dish tightly covered overnight and it’ll be ready to go when you need it (just give it a quick toss before serving).
Coleslaw works well with – what else? – barbecue! So serve this slaw with some of the yummy barbecue-inspired recipes we have on the site. For a delicious pairing, a great pork option is the Jamaican Style Ribs, or you can try it with the BBQ Bacon and Chicken Bites (especially if you’re serving for an informal crowd).
Pineapple Cabbage Coleslaw Recipe
Protein: 1g / %
Carbs: 15g / %
Fat: 10g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 cup green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1 cup fresh pineapple, diced
- 1/4 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup homemade mayonnaise
- 1 tbsp. fresh ginger, minced
- 2 tbsp. apple cider vinegar
- 2 tbsp. coconut aminos
- 2 tsp. raw honey
- Juice of 1/2 lime
- Sea salt and freshly ground black pepper
- In a large salad bowl, combine the green cabbage, red cabbage, pineapple, shredded carrots, and green onion.
- In a separate bowl, combine the homemade mayonnaise, ginger, apple cider vinegar, coconut aminos, raw honey, and lime; season with salt and pepper to taste.
- Pour the dressing over the coleslaw and toss everything until well mixed.
- Cover and refrigerate before serving.