The theme for this summer is clearly pineapple. Jump on that pineapple train, because this coleslaw is perfect for any summer BBQ. If I had a pineapple cocktail recipe (I'm sure that will happen someday soon) and a pineapple dessert, we'd be set!
This slaw delivers a double punch of pineapple in both the dressing and cut up in the slaw itself. This replaces the normal refined sugar in coleslaw dressing. A bit about nutrition: Americans eat almost 200lbs. of refined sugar per year. Per person. 200 lbs per person! This is a problem for so many reasons, but today I'll just give you 1 big reason. When we eat sugar, some of it is stored in our muscles. This provides quick energy for our muscle cells to use during periods of activity. A bit more sugar can be stored in our liver so it can be released into the blood stream in the event that our blood sugar gets to low. Other than that, sugar can't be stored in our bodies. If there is excess sugar (more than can be stored in our muscles and liver) in our bodies, it is converted from sugar to fat for storage. You know what this means, don't you? We've been told for decades that fat makes us fat, but fat is not the culprit! Excess sugar and carbs being converted to fat is what is actually making us fat. Let me tell you, 200 lbs of sugar a year definitely qualifies as excess.
Not to be a downer about that whole sugar situation.... The good news is, I made this slaw for you and it has exactly 0 refined sugar. It's even whole30 compliant! See? It's not all bad news! This isn't as sweet as traditional coleslaw, which can sometimes be sickeningly sweet. The natural sweetness of the pineapple provides the sweet tang you need in a slaw, and a shot of lemon juice brightens everything up. I think you'll dig it.
1 lb. shredded cabbage or slaw mix
1 red or yellow bell pepper, thinly sliced
2c fresh pineapple, diced
1/4t celery seed
juice of 1/2 a lemon
- In a large bowl, combine cabbage, bell pepper, and 1c diced pineapple.
- Add the remaining 1c diced pineapple to a blender, and blend until liquified.
- In a small bowl, combine blended pineapple, mayonnaise, salt, celery seed, and lemon juice.
- Pour the pineapple dressing over the slaw, and stir until the vegetables are evenly coated.
- This tastes best if it is allowed to sit in the fridge for 30 minutes or more before serving. Leftovers will last 1-2 days in the fridge.
Will you be trying this recipe this weekend? Take a picture of your gorgeous slaw and tag me on Instagram at #ideatthatfoodtoo! You can also save this recipe for later by clicking the image below to Pin it!