Imagine a bowl of coleslaw that's not just your ordinary side dish but a colorful mix of flavors and textures. That's what you get with this coleslaw recipe featuring pineapple and pomegranate. It takes the classic coleslaw to a whole new level by adding the sweetness of pineapple and the juicy pop of pomegranate seeds.
This dish is a celebration of fresh and vibrant ingredients, making it a perfect addition to any meal. Whether you're hosting a summer BBQ, a festive gathering, or just looking for something delicious and easy to make, this coleslaw is sure to impress.
Why This Recipe Works
This coleslaw with pineapple and pomegranate works wonders because it perfectly balances sweet, tangy, and creamy flavors. The pineapple adds a tropical sweetness that complements the crispness of the cabbage and carrots, while the pomegranate seeds bring a juicy burst of tartness that cuts through the richness of the mayonnaise-based dressing. The result is a side dish that's both refreshing and satisfying, offering a delightful contrast to heavier main courses. Moreover, the vibrant colors of the ingredients make this coleslaw visually appealing, adding a pop of color to your table that's sure to entice everyone.
Furthermore, this recipe is incredibly versatile and can easily be adapted to suit various dietary preferences. By substituting vegan mayo or Greek yogurt for the mayonnaise, you can cater to vegan guests or those looking for a lighter option. It's also a great way to incorporate more fruits and vegetables into your meals in a fun and tasty manner. The simplicity of the recipe means it's quick and easy to prepare, making it perfect for busy weeknights, special occasions, or meal prep for the week ahead. With its unique combination of flavors and healthful ingredients, this coleslaw is a must-try for anyone looking to elevate their side dish game.
Ingredients
Cabbage - The base of coleslaw, providing a crunchy texture. Green cabbage is most common, but red cabbage can add color.
Carrots - Adds sweetness and color. If unavailable, try using parsnips for a similar texture but slightly different taste.
Pineapple - Brings a tropical sweetness and juiciness. Mango can be a substitute for a different sweet flavor.
Pomegranate Seeds - Offers a burst of sweet and tart flavors along with a beautiful ruby color. Dried cranberries can be used for a sweeter, tart substitute.
Mayonnaise - Binds the ingredients together and adds creaminess. For a vegan option, use vegan mayo or for a lighter option, Greek yogurt.
Tips
- Shred the cabbage and carrots finely for a delicate texture.
- Drain the pineapple well if using canned, to prevent the coleslaw from becoming too watery.
- Add the pomegranate seeds just before serving to keep them from bleeding and turning the slaw pink.
- For the best flavor, let the coleslaw chill in the fridge for at least an hour before serving.
- To keep it fresh, store the coleslaw in an airtight container in the fridge.
How to Serve
Coleslaw with Pineapple and Pomegranate is a refreshing and colorful side dish that can brighten up any meal. Its combination of sweet, tart, and creamy flavors makes it versatile enough to pair with a wide range of dishes, from BBQ to tropical-themed meals.
- BBQs and Picnics: Its refreshing taste makes it a perfect companion for grilled meats or veggie burgers at a barbecue or picnic.
- Sandwiches and Wraps: Use it as a flavorful filling in sandwiches and wraps for an added crunch and burst of flavor.
- Buffet Spread: Add it to a buffet spread for a refreshing side that complements heavier dishes.
Similar Recipes
Pineapple Coleslaw
Ingredients
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup diced pineapple fresh or canned and drained
- ½ cup pomegranate seeds
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or to taste
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing.
- Pour the dressing over the cabbage and carrots, and toss well to coat evenly.
- Gently fold in the diced pineapple and pomegranate seeds, reserving some seeds for garnish.
- Chill in the refrigerator for at least 1 hour to allow the flavors to meld.
- Before serving, give the coleslaw a gentle stir and garnish with the reserved pomegranate seeds.
Nutrition
Notes
• Drain the pineapple well if using canned, to prevent the coleslaw from becoming too watery.
• Add the pomegranate seeds just before serving to keep them from bleeding and turning the slaw pink.
• For the best flavor, let the coleslaw chill in the fridge for at least an hour before serving.
• To keep it fresh, store the coleslaw in an airtight container in the fridge.