Enjoy a refreshing twist on classic coleslaw with this Coleslaw with Pineapple and Pomegranate recipe, perfect for BBQs, picnics, and as a vibrant side dish.
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.
Notes
• 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.