Pineapple Slawsa

Pineapple Slawsa is a zesty combo of slaw and salsa, starring grilled pineapple, red cabbage, jalapeno, and fresh lime. If you’re grilling, the grilled pineapple and jalapeno are great in this dish! However, this recipe also works wonderfully with keeping everything fresh.

Yield: about 6-8 servings
Prep Time: about 20 minutes
Chill Time: about 30 minutes, optional but recommended
Special Equipment: Grill - slawsa can be made without grilling the pineapple or jalapeno, but we already have the grill going!

Ingredients

• 1 whole pineapple, halved

• 1 red cabbage, finely shredded

• 1 large carrot, shredded

• 2 grilled jalapeños, diced

• 1 fresh jalapeño, thinly sliced

• ⅓ cup fresh cilantro, chopped

• Salt & pepper, to taste

• Juice of 2–3 limes plus 1 Tbsp zest

• 2 tablespoons olive oil plus more for brushing

• 2 teaspoons Dijon or mustard of choice

• 1 tablespoon honey or agave syrup

• Salt and black pepper, to taste

Directions

1. Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage (see note) *, grated carrot, minced fresh jalapeño, thinly sliced red onion, and chopped cilantro. Toss gently to combine. *If you’re making the slaw ahead of time, salting the cabbage to release some of its moisture. Wash and pat dry the shredded cabbage. Place in a colander over a bowl and toss the cabbage with salt. Allow this to sit from 30 minutes to 4 hours to give your cabbage extra crunch.

2. Grill the Pineapple and jalapeno: If using the grill, set it to medium high heat. Brush neutral oil on the pineapple and grill it facedown until the pineapple is charred. Remove from heat and allow it to cool. Grill the jalapenos and allow them to cook while rotating until the peppers have deepened in color. Scoop pineapple out of the halves, discarding the core and leaving ½ inch rim of the pineapple. Remove skin and seeds from jalapenos and chop. Add jalapeno and pineapple to the cabbage mixture.

3. Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey, Dijon mustard, salt (if you salted the cabbage, be cautious with the salt), and black pepper until smooth and well combined. Taste and adjust seasoning if needed for more sweetness, tang, or salt.

4. Combine and Toss: Pour the dressing over the slaw mixture. Using tongs or your hands, toss everything thoroughly until all the vegetables are evenly coated with the dressing.

5. Chill - Optional but you should: For the best flavor and to allow the ingredients to meld, cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This also helps the cabbage soften slightly.

   Give the slaw another quick toss before serving.