Best 10 Pineapple Pecan Coleslaw Recipes

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

PINEAPPLE PECAN COLESLAW

Steps:

• place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant.
• Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended.
• Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.

CREAMY COLESLAW WITH PINEAPPLE

Steps:

• Gather the ingredients.
• Toss the cabbage in a large bowl with the carrot, if using.
• In another bowl, whisk together the mayonnaise , vinegar, oil, sugar, celery seeds, and salt.
• Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and sunflower seeds.

CREAMY CRISPY COLESLAW WITH PECANS

Steps:

• Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
• Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

COLE SLAW WITH PECANS AND SPICY DRESSING

Steps:

• Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
• In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

PAPA'S PURPLE COLESLAW PLUS

Steps:

• Toss red cabbage, tomato, baby carrots, pineapple, pecans, apple, red bell pepper, dried cherries, green onion, cilantro, parsley, dry mustard, salt, and black pepper together in a large salad bowl until thoroughly combined. Gently mix mayonnaise into the slaw and drizzle with honey; stir again to combine all ingredients. Cover bowl and chill before serving.

PINEAPPLE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PINEAPPLE COLESLAW RECIPE - (4.1/5)

Steps:

• Optional step: If a finer texture coleslaw is desired (as shown), pulse the coleslaw mix a couple of times in a food processor using the steel blade. (Do in 2-3 batches). Place the cabbage mixture and pineapple in a large bowl. (I only used about 2/3 of the pineapple). In a small bowl, whisk together the cream, mayo, sugar, and vinegar until creamy. Pour dressing over the coleslaw mixture. Refrigerate a hour before serving. (I refrigerated both separately until serving time, then used just enough of the dressing for desired creaminess.)

CREAMY PINEAPPLE COLESLAW

Steps:

• Put the shredded cabbage in large mixing bowl.
• Add the shredded carrots.
• Add the crushed pinapple with the juice.
• Mix with one cup of mayo.
• Cover and chill for 4-5 hrs before serving.

COLESLAW WITH PINEAPPLE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, cabbage, carrot and raisins. In a jar with a tight-fitting lid, combine the mayonnaise, lemon juice, horseradish, celery seed, salt and reserved pineapple juice; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 2 hours.