This no mayo Pineapple Coleslaw is the perfect side dish or topping to tacos or pulled pork sandwiches! Made with fresh pineapple, jalapeño, cilantro, cashews, and a lime Greek yogurt dressing, this slaw is not flavorful but simple to make!
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Why you'll love this recipe
- This slaw is made with Greek yogurt and no mayo!
- This pineapple coleslaw is a great prep-ahead side dish for entertaining! Make it the night before and then serve it the next day!
- Made with sweet pineapple, creamy yogurt, crunchy cashews, and spicy jalapeño, this slaw is flavor-packed!
Key Ingredients
- Shredded cabbage: you can use green, purple, or a combination of both!
- Pineapple: I use chopped fresh pineapple. (With extra pineapple, try making my pineapple shortcakes for dessert!)
- Jalapeño: The jalapeño adds a little spice to the slaw! I remove all seeds from the jalapeño before finely dicing it. For a milder slaw, you can omit the jalapeño pepper all together.
- Cilantro: If you are not a fan of cilantro, simply leave it out!
- Cashews: the cashews add an additional crunch to the slaw! Macadamia nuts would also be delicious or feel free to leave them out to make this nut-free.
- Greek yogurt: I use plain full-fat Greek yogurt, instead of mayo.
- Lime: The lime juice and lime zest add the perfect punch to the slaw.
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How to make Pineapple Coleslaw
1. Make the lime Greek yogurt dressing by combining the yogurt, lime zest, lime juice, salt, and pepper in a bowl.
2. Add the cabbage, pineapple, cilantro, jalapeño, cashews, and yogurt lime dressing to a bowl and toss to combine.
3. Serve immediately or ideally let it rest in the refrigerator for at least 2 hours or up to 2 days.
Prep ahead tips
Coleslaw is a great dish to prep in advance! As the cabbage sits in the yogurt dressing, it absorbs the flavors and softens. I find it best enjoyed between 2 and 24 hours but it will still be delicious after 48 hours.
Since the cashews soften in the dressing, I recommend waiting to toss them in within a few hours of serving.
If you prefer a crunchier slaw, wait to toss the ingredients together until right before serving. You can shred the cabbage, chop the pineapple, and make the dressing up to 4 days in advance and keep them tightly covered in the refrigerator. You can also chop the cashews in advance and keep them in an airtight container in a cool dry place.
What to serve with Pineapple Slaw
This pineapple coleslaw would be delicious with barbecue pulled pork! Serve them together in tortillas for pulled pork tacos or in buns for pulled pork sandwiches or sliders.
This slaw is also delicious in fish tacos! Try them with salmon tacos or ahi tacos!
More side dishes to serve with barbecue food
📖 Recipe
Pineapple Coleslaw
Ingredients
- 4 cups shredded cabbage
- 1 cup diced pineapple
- 1 jalapeño seeded and finely diced
- 2 tablespoon chopped cilantro
- ½ cup chopped cashews
Greek yogurt lime dressing:
- ½ cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- To make the Greek yogurt lime dressing, in a small bowl combine the yogurt, lime juice, lime zest, salt, and pepper.
- In a medium mixing bowl, add the shredded cabbage, pineapple, jalapeño, cilantro, and yogurt dressing. Toss to combine. Serve immediately, or ideally cover and refrigerate for at least 2 hours or up to 2 days. Toss in the cashews no more than 2 hours of serving.
Notes
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