Grilled Pineapple Coleslaw with Citrus Vinaigrette
Grilled Pineapple Coleslaw is an easy and delicious summer side dish and also a fantastic topping for pulled pork or chicken sliders.
Servings: 6 people
Ingredients
Coleslaw
- 1 pound coleslaw mix (mix of cabbages and carrots)
- 1 cup grilled pineapple slices, core removed and diced
- 2 tablespoons cilantro, diced
- Optional: 1/4 cup sliced red onions
Vinaigrette
- 2 tablespoons freshly squeezed orange juice
- 3 teaspoons honey
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon orange zest
- ¼ teaspoon freshly ground ginger freeze whatever you don't use
- ¼ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
Instructions
Citrus Vinaigrette
- Combine: In a mixing bowl, combine orange juice, honey, red wine vinegar, Dijon mustard, orange zest, ginger, salt, and slowly whisk in olive oil until combined and slightly emulsified. Add in the coleslaw mix and toss together.
- Serve: Serve with your favorite grilled or barbecued protein or as a side dish.
Notes
For a fresh homemade coleslaw, follow this ratio:
- 3 cups shaved green cabbage
- 1 cup shaved red cabbage
- 1 cup shredded carrots
- 1 cup diced grilled pineapple pieces
Nutrition
Serving: 100grams | Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 121mg | Potassium: 193mg | Fiber: 2g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 1mg