Candied Jalapeño Coleslaw
A coleslaw recipe that people will actually love. Extra creamy and tossed with candied jalapeños and pineapple for a surprising twist.
Servings: 16
Ingredients
- 1 1/2 cup mayonnaise
- 8 oz canned crushed pineapple
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp celery seeds
- 7 cups shredded cabbage
- 12 oz bag broccoli slaw
- 1/2 cup candied jalapeños
Instructions
- Make the Dressing: In a large bowl, mix together the mayonnaise, juice from the crushed pineapple, salt, pepper and celery seeds.
- Add Remaining Ingredients: Stir in half of the shredded cabbage, until it's coated. Repeat with the second half of the cabbage. Repeat with the broccoli slaw. Then, fold in the crushed pineapple and candied jalapeños.
- Chill: Cover and refrigerate for 30 minutes. Toss just before serving.
Notes
Servings: This recipe makes 8 cups of coleslaw. Each person will eat about 1/2 cup, so this recipe will serve 16.
Cabbage: It's easiest to buy pre-shredded cabbage.
Candied Jalapeños: Taste the candied jalapeños before adding them to see how spicy they are. If they're super spicy, you may want to cut back on the amount you add. But keep in mind the mayonnaise will help cut the heat.
Crushed Pineapple: This recipe doesn't use vinegar, lemon juice or sugar, because the juice in the crushed pineapple adds plenty of acid and sweetness.
Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 361mg | Potassium: 171mg | Fiber: 1g | Sugar: 9g | Vitamin A: 147IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 1mg