Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.
If you enjoy cold, crisp coleslaw, then I am pretty confident you will really enjoy this slight “twist” on the classic side dish!
Crunchy, sweet, and lightly flavored with a creamy dressing, pineapple peanut coleslaw will be a big hit at any get together! The great news is that it is SO EASY to make, with minimal effort!
Pineapple tidbits add a slightly sweet touch to the salad, and roasted peanuts and crisp cabbage add the crunch! Pour the easy to make handmade dressing over the top, give it a toss, refrigerate until ready to serve, and poof!
This makes a great tasting salad for your next BBQ or potluck! Here’s how easy it is to make pineapple peanut coleslaw:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Pineapple Peanut Coleslaw
One reason this recipe is so easy is because you use a bag of pre-shredded coleslaw mix, which is available in the produce section of most grocery stores.
Place the bag of shredded coleslaw mix into a large salad bowl. Add the peanuts, drained pineapple tidbits (remembering to reserve the juice), and sliced green onions.
Make The Creamy Coleslaw Dressing
You can make the salad dressing for the coleslaw in no time at all using some fairly common household ingredients.
The ingredients for the dressing include plain yogurt (regular or Greek), apple cider vinegar, pineapple juice (from the can of pineapple tidbits), brown sugar, salt, black pepper, and red pepper flakes.
Place the dressing ingredients in a medium sized bowl and whisk together until the dressing for the coleslaw is fully blended and smooth.
You can use a wire whisk or a fork to do this, and it will only take about a minute to fully blend the ingredients.
Pour the creamy salad dressing over the top of the coleslaw, and then gently toss, to combine all the ingredients, and fully coat them with dressing.
**See how EASY this pineapple peanut coleslaw is to make? Don’t say I didn’t tell you, right?
Ready To Eat!
Once the pineapple peanut coleslaw is fully mixed, you can eat it right away, OR you can chill it in the refrigerator for a couple of hours (your choice).
My personal opinion is that this coleslaw is definitely BEST when served very cold… just saying. After refrigerating, toss the salad again before serving to get the dressing mixed back in.
Right before serving, sprinkle a few more peanuts and red pepper flakes on the top of the coleslaw as a garnish, if desired. Serve and enjoy.
Storing The Pineapple Peanut Coleslaw
Cover any leftovers and store in the refrigerator for up to 2-3 days. Juice will accumulate on the bottom of the bowl, due to all those juicy pineapple tidbits.
If you find extra juice in the bowl after it has been stored, that is not a problem! Simply spoon any unwanted juice out of the bottom of the bowl and discard it!
I really hope you enjoy this simple, flavor-filled coleslaw recipe. We love it served as a side dish with hamburgers, hot dogs or pulled pork sandwiches.
If you enjoy coleslaw, be sure to check out my yummy recipes for classic creamy coleslaw, purple coleslaw and poppyseed apple raisin coleslaw!
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
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Recipe adapted from: asouthernsoul.com/pineapple-slaw/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.
- 14 ounces shredded coleslaw mix (bagged) , or 3 generous cups homemade slaw mix
- 20 ounce canned pineapple tidbits , drained (reserve juice)
- 3 stalks green onions (bulb and stem) , sliced
- ⅓ cup roasted salted peanuts , plus more for garnish, if desired
- ½ cup plain yogurt ,regular or Greek
- 3 Tablespoons reserved pineapple juice
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes , plus more for garnish, if desired
Place coleslaw mix in a large salad bowl. Add peanuts, drained pineapple tidbits, and sliced green onions.
Put coleslaw dressing ingredients in a medium sized bowl. Whisk with fork or wire whisk until fully blended and smooth. Pour dressing over coleslaw, and gently toss, to coat and fully combine all ingredients. Serve immediately, or refrigerate 1-2 hours until well-chilled. Garnish with a tiny bit of red pepper flakes and additional peanuts before serving, if desired. Enjoy!
Cover, and store leftover coleslaw in refrigerator for up to 2-3 days. Discard any accumulated liquid that accumulates on bottom of bowl (pineapple juice).
Substitutions: No peanuts? No problem. You can substitute sliced roasted almonds, or chopped roasted salted cashews.
Here’s one more to pin on your Pinterest boards!
a perfect balance of sweet, tangy, and salty. I skipped the chili flakes but next time I’ll add a pinch!