Home / Recipes / Gluten Free / Keto Pineapple Coleslaw
Keto Pineapple Coleslaw
How to Make It
Step 1
Shred fresh green cabbage into a mixing bowl. You can also use shredded cabbage from a bag of dry coleslaw, but avoid using any other ingredients from the bag, like carrots. Dice fresh pineapple or pineapple from a can and the jalapeno. Diced ingredients are best for coleslaw, but you can leave larger pieces of pineapple or jalapeno if you wish. Add the diced ingredients to the cabbage, along with salt, lime juice, diced cilantro, and mayonnaise. Stir to combine.
Step 2
Cover the mixing bowl and let the coleslaw marinate in your refrigerator for at least 30 minutes, but you can marinate for longer. Your coleslaw can marinate for up to 24 hours, at your discretion. The longer you allow the coleslaw to marinate, the more flavors will develop and the ingredients will tenderize. If you like a crunchier coleslaw, use the shorter marination time.
Step 3
Make sure to stir the coleslaw back together before you serve it to re-mix any separated liquids. It is likely your cabbage and pineapple have released a lot of excess liquid while marinating. You can garnish the coleslaw with more diced cilantro or jalapeno, but avoid adding extra pineapple. You can also garnish with any Keto seeds, like sesame seeds, sunflower seeds, or pumpkin seeds.
Ingredients
- Cabbage, green, raw – 4 oz
- Pineapple – 1 oz
- Jalapeno peppers, raw – 0.5 large – approx 4″ – 6″ long
- Salt – 0.13 tsp
- Lime juice, fresh – 2 tsp
- Cilantro – 0.25 oz
- Mayonnaise – 2 tbsp
