Crisp Pineapple Cucumber Slaw -

Crisp Pineapple Cucumber Slaw

Marcus Reed

A refreshing and healthy slaw combining pineapple and cucumber, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15

Resting Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings 8 servings

Calories 120 kcal

Equipment

1 large mixing bowl
1 whisk
1 cutting board
1 sharp knife

Ingredients

Slaw Ingredients

2 cups fresh pineapple diced
2 large cucumbers thinly sliced
2 cups green cabbage shredded
1/4 cup red onion thinly sliced
1/4 cup cilantro chopped

Dressing Ingredients

1/4 cup lime juice
2 tbsp honey
Salt and pepper to taste

Instructions

Preparation

Wash and dry the produce. Dice the pineapple into small pieces. Thinly slice the cucumbers and red onion. Shred the cabbage. Chop the cilantro.
In a small bowl, whisk together the lime juice and honey. Season with salt and pepper to taste.
In a large mixing bowl, combine the pineapple, cucumber, cabbage, red onion, and cilantro. Pour the dressing over the slaw and toss gently to coat.
Allow the slaw to sit for at least 15 minutes to let the flavors meld together.

Serving

Serve the slaw chilled, garnished with additional cilantro if desired. It pairs well with grilled meats or as a standalone side dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving to redistribute the dressing.

Notes

Pro Tips: Use fresh ingredients for the best flavor. Adjust the sweetness and tanginess to your liking by modifying the honey and lime juice.
Ingredient Substitutions: Substitute honey with agave syrup for a vegan option.
How to Serve: Serve as a side dish to barbecued meats or as part of a salad spread.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare the slaw a few hours in advance to enhance the flavors.

Keyword healthy slaw, Pineapple Cucumber Slaw, summer slaw recipe