Say hello to this delicious pineapple coleslaw! This easy recipe combines red (purple) cabbage, radishes, carrots and cilantro with finely chopped pineapple, all coated in a tangy, slightly creamy dressing that pairs perfectly with summer BBQs and grilled dishes.

Summer Side Dishes – Bring on the Veggies

Summer in Minnesota—and in many places—means more time outside and lots of flavorful grilling. When the weather warms up, people fire up the grill and reach for fresh, bright sides to balance smoky mains. From grilled steaks to BBQ chicken, a crisp, well-balanced coleslaw is one of those indispensable summer companions.

I live in Minneapolis where the food scene really comes alive in summer. Restaurants and home cooks alike lean into seasonal produce and smoky flavors. For me, the sides often steal the show: fresh salads, roasted vegetables and, most of all, coleslaw. This pineapple coleslaw is a favorite because it’s versatile, colorful and full of crunchy texture.

• Thai Chili Corn Salad
• Instant Pot Potato Salad
• Massaged Kale and Fennel Salad

Of all summer sides, coleslaw is the one I reach for most often. It’s easy to make ahead, travels well and complements so many grilled dishes.

Vinegar Coleslaw vs. Creamy Coleslaw

There’s an ongoing debate: vinegar-based coleslaw or creamy coleslaw? Vinegar coleslaw is lighter, typically featuring a variety of shredded vegetables dressed with a tangy, citrusy vinaigrette. Creamy coleslaw leans on a richer, thicker dressing—often mayo-based—and highlights the cabbage itself.

This pineapple coleslaw blends the best of both worlds: a bright, vinegar-forward dressing with just a touch of creaminess from a small amount of mayo. The result is refreshing and balanced—sweet from the pineapple, tangy from the vinegar and lime, and slightly savory from mustard and salt.

Pineapple Coleslaw

This pineapple coleslaw is a household staple. It’s forgiving and customizable: follow the recipe for reliable results, or swap ingredients to suit what you have on hand. The combination of shredded purple cabbage, matchstick carrots, peppery radishes, red onion and fresh cilantro creates a vibrant, crunchy base. Finely chopped pineapple adds bright sweetness that pairs beautifully with the tangy dressing.

I love the peppery kick from radishes and the freshness cilantro brings, but feel free to substitute: mango or strawberries for the pineapple, broccoli florets or snap peas in place of carrots—this recipe adapts well. Make it your own and tune the sweetness and tang to taste.

Coleslaw Dressing

The dressing balances apple cider vinegar, olive oil and a touch of maple syrup for sweetness. A tablespoon of vegan mayo (or regular mayo if preferred) gives a smooth consistency without overwhelming the salad. Lime juice and dijon mustard lift the flavors and help the dressing cling to the vegetables.

If you use a milder vinegar such as rice vinegar, you may want a slightly larger amount to achieve the same tang. Whisk or shake the dressing until emulsified, then toss with the chopped vegetables and pineapple. Chill for at least 30 minutes so the flavors meld—this also softens the cabbage slightly while keeping a pleasant crunch.

Healthy Summer Side Dishes

• Foil Pack Grilled Red Potatoes
• Creamy Cucumber Salad
• Quinoa Tabouli

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Pineapple Coleslaw

A vibrant, tangy coleslaw with purple cabbage, radishes, carrots, cilantro and finely chopped pineapple, dressed in a light vinaigrette with a hint of cream.

By: Linley Richter

Prep: 20 minutes • Servings: 8

Ingredients

For the Dressing

• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon maple syrup (or honey)
• 1 tablespoon vegan mayo (or regular mayo)
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 1/2 teaspoon Dijon mustard

For the Coleslaw

• 1 cup shredded purple (red) cabbage
• 1 cup sliced radishes (about 2 large)
• 1 cup matchstick carrots
• 1/2 cup diced red onion (about 1/4 onion)
• 1/2 cup chopped cilantro
• 1 small pineapple, finely chopped (about 4 cups)

Instructions

For the Dressing

1. Combine all dressing ingredients in a jar or bowl. Close and shake or whisk until well emulsified.
2. Refrigerate the dressing until ready to use.

For the Coleslaw

1. In a large bowl, mix the shredded cabbage, sliced radishes, matchstick carrots, diced red onion, chopped cilantro and finely chopped pineapple.
2. Pour the dressing over the vegetables and toss until everything is evenly coated.
3. Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
4. Serve chilled as a side with grilled meats, fish, tacos or enjoy on its own as a refreshing salad.

Nutrition (per serving, approximate)

Serving: 1/6 of recipe • Calories: 139 kcal • Carbohydrates: 13 g • Protein: 1 g • Fat: 10 g • Fiber: 3 g • Sugar: 8 g

Nutrition information is an estimate and should be used as a guideline.

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