We love coleslaw and enjoyed this fun take on the BBQ classic. Fresh pineapple adds a nice punch of tart, sweet flavor (if you like Hawaiian pizza, you’ll love this). We also added broccoli for a little more crunch and thinly sliced scallions for their herby, mildly sweet onion flavor.

We also broke up the traditionally heavy mayonnaise sauce with a little sour cream and rice vinegar to make a lighter, fresher sauce for this coleslaw – making it an even better complement to hearty BBQ faire like ribs or burgers.

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Pineapple Broccoli Coleslaw

  • Author: Kirsten Gjesdal
  • Yield: 810 servings 1x

Description

We love coleslaw and enjoyed this fun take on the BBQ classic. Fresh pineapple adds a nice punch of tart, sweet flavor (if you like Hawaiian pizza, you’ll love this). We also added broccoli for a little more crunch and thinly sliced scallions for their herby, mildly sweet onion flavor.

 

Scale

Ingredients

½ cup Mayonnaise

 

¼ cup Sour Cream

 

2 tablespoons Rice Vinegar

 

2 Green Onions, sliced thin on the bias

 

Salt & Pepper, to taste

 

½ head Purple Cabbage, thinly sliced/shredded

 

½ head Green Cabbage, thinly sliced/shredded

 

1 Large Carrot, shredded (or 2 small)

 

1 head Broccoli, chopped into small florets

 

½ Small Red Onion, thinly sliced

 

1 cup Fresh Pineapple, thinly sliced


Instructions

1. In a small bowl whisk together mayonnaise, sour cream, rice vinegar and sugar. Add salt & pepper to taste.
 
 

2. In a large bowl, toss together cabbages, carrots, broccoli, red onion, pineapple and half of the green onion. Add mayonnaise mixture and toss to coat. Top with remaining green onion to garnish. Refrigerate until ready to serve.


Notes

Recipe from LHTC Blog.

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