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Pickled Coleslaw

Scott Phillips

Yield: Yields about 2-1/2 quarts

Shredded cabbage pickled in vinegar spiked with pineapple juice blossoms into a bright, refreshing, long-lasting alternative to mayonnaise based coleslaw.


  • 1 small green cabbage (about 2-1/2 lb.), cored and thinly sliced (9 cups)
  • 1 medium carrot, grated (1/2 cup)
  • 7/8 oz. kosher salt (2 Tbs. Diamond Crystal or 1 Tbs. plus 2 tsp. Morton)
  • 1/4 cup distilled white vinegar
  • 3/4 cup canned or fresh pineapple juice
  • 1 cup small-diced fresh pineapple

Nutritional Information

  • Nutritional Sample Size Per 1/4 cup
  • Calories (kcal) : 20
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 260
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 0


  • In a large bowl, toss the cabbage and carrot with the salt. Let sit at room temperature until wilted, 5 to 10 minutes.
  • Using your hands, wring out as much moisture from the mixture as you can, and transfer to a large, dry bowl.
  • Add the vinegar and juice and toss well. If not serving immediately, place the slaw in three 1-quart jars or other sealable nonreactive containers and refrigerate.
  • Add the pineapple just before serving.

Make Ahead Tips

The coleslaw can be refrigerated, covered, for up to 10 days. Stir in the pineapple just before serving.


Rate or Review

Reviews (3 reviews)

  • mommasue | 03/30/2015

    Delicious. Other reviewer's suggestion of mint is an inspired addition. I didn't bother with the carrot, just the cabbage: in this dressing, especially with added fresh mint, it is delectable. As to the salt issue, I just rinsed and drained my cabbage after it sat for 15 minutes or so. I did not add sugar, I found it sweet enough with the pineapple juice--and then the added fruit-- but that's just personal taste.

  • pj2010 | 11/30/2014

    As written,0 stars. With my changes, to die for. I used the amount of Morton kosher salt called for. It was so salty I had to pour off the dressing and make more dressing. Then, salt was fine. Halved the salt in later batches. Also, at least double the pineapple, add chopped fresh mint to taste (about 1/2 tbsp.), sugar to taste (1/2 tbsp. or more),and a pinch or so of crushed red pepper flakes, if desired. The pineapple is fine sitting in the slaw

  • LArcher | 06/02/2014

    This Coleslaw did not have much flavor except salt. I used 2 tbsp of Kosher salt as the recipe suggested. I might try making it with 1 tablespoon of salt just to see if the salad gets any better.

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