Pineapple Coleslaw Side Dish (Printable Page)

# What You Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large carrot, grated
04 - 3 green onions, thinly sliced

→ Fruit

05 - 1½ cups fresh pineapple, diced (or canned pineapple, drained and diced)

→ Dressing

06 - ½ cup mayonnaise
07 - 2 tablespoons sour cream
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon honey
10 - ½ teaspoon Dijon mustard
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

# How to Make It:

01 - In a large mixing bowl, combine green cabbage, red cabbage, carrot, green onions, and diced pineapple.
02 - In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
03 - Pour the dressing over the cabbage mixture. Toss well to coat all the ingredients evenly.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 - Before serving, toss again and adjust seasoning if needed.

# Helpful Tips:

01 - For a lighter version, substitute Greek yogurt for sour cream or part of the mayonnaise.
02 - Add a handful of chopped cilantro or toasted sunflower seeds for extra flavor and crunch.
03 - This coleslaw pairs well with grilled chicken, pulled pork, or fish tacos.
04 - For a vegan version, use plant-based mayonnaise and yogurt.

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