Light, crunchy, and just a little sweet—this angel hair coleslaw with pineapple is a tropical twist on a classic that's literally made for sunny days and backyard BBQs. With delicate strands of cabbage, juicy pineapple, and a tangy-creamy mayo dressing, it’s the kind of side dish that disappears fast. Perfect for potlucks, picnics, or your next grill night!
About this coleslaw recipe
If there’s one side dish that never lasts long at my place, it’s this angel hair coleslaw with pineapple. It’s light, creamy, and just the right amount of sweet and tangy —plus, it's ridiculously easy to throw together.
I use a Japanese mandolin to get the cabbage extra fine, almost noodle-like, which gives the salad a delicate texture that soaks up the dressing beautifully. The pineapple adds a fun tropical twist, and the simple dressing brings everything together.
Note: If you don't have a mandolin, you can always go for a bag of Dole's angel hair cabbage (or any other brand), available at most supermarkets. It's pre-shredded fine, so you just have to dump the contents into a bowl and you're on your way.
More summer salads: If you're into creamy, comforting salads, you’ll also enjoy my potato salad with dill pickles or this cool and tangy cucumber salad with Greek yogurt. Or, for something on the lighter side, check out my three bean salad or a fresh spinach and arugula salad tossed in a simple vinaigrette.
Ingredients
Instructions
1. Prep the veggies and pineapple:
- Using a Japanese mandolin (if you have one), shred the cabbage until it resembles fine pasta.
Note: If you don't have a mandolin, you can buy pre-shredded angel hair coleslaw, as suggested above in the post, or chop your cabbage (quartered) into a food processor with the fine blade attachment. It won't yield fine strands, but the cabbage will be finely chopped. Or do it the old-fashioned way - by hand using a trusty knife!
- Peel the carrots and julienne them into thin strands, again using the mandolin.
- Open a pineapple can and chop the pineapple slices into small bits.
Prep Tip: Shredding a small cabbage head with a Japanese mandolin takes just 6 to 8 minutes. Cut the cabbage into quarters for easier handling, and always use the hand guard or cut-resistant gloves for safety.
2. Make the dressing:
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, a little liquid from the opened pineapple can, salt, and pepper until smooth and creamy.
3. Assemble the salad:
- In a large mixing bowl, combine the shredded cabbage, carrots, and pineapple tidbits. Toss gently to mix evenly.
- Pour the dressing gradually over the cabbage mixture. Toss until everything is well coated. Taste and adjust seasoning if needed.
Tip: The dressing is measured to be just enough to coat the veggies, but if there is excess dressing for some reason, keep it in the fridge for another use. Don''t use all of it just because it's there!
- Cover the bowl with some clingfoil and refrigerate for at least 30 minutes before serving to allow the cabbage to soften a bit and the flavors meld.
Top Tips
1. Drain the pineapple well (but keep a bit of juice): While the tidbits add sweetness and moisture, too much liquid can water down the dressing. Drain the pineapple and gently squeeze out the extra liquid from the slices. Reserve a couple of tablespoons of juice to add natural flavor to the mix.
2. Don't overdress: Add the dressing gradually—you want the veggies coated, not swimming. You can always add more, but you can’t take it back once it’s in.
3. Customize to taste: Like a bit of zing? Add a dash of Dijon mustard or a squeeze of lime. Want more crunch? Toss in some chopped green onions, celery, or even a handful of toasted almonds.
4. Make it ahead (but keep it crisp): You can shred the cabbage and carrots a day ahead and store them in the fridge (wrapped in a paper towel to stay dry and crisp). Dress it just before serving for the best texture.
Did you make this angel hair coleslaw with pineapple? Do leave a recipe rating and review in the comments section below. I'd love to hear from you:)
Angel Hair Coleslaw with Pineapple
Equipment
- Japanese mandolin or food processor for shredding the veggies
- medium cutting board if using the mandolin or a knife
- small bowl for whisking the dressing
- large bowl for assembling the salad
Ingredients
Dressing Ingredients
- ½ cup mayonnaise full-fat is preferable for rich taste
- 2 tbsp apple cider vinegar
- 2 tbsp pineapple can liquid
- ¾ tsp sea salt adjust to taste
- ½ teaspoon black pepper freshly ground, adjust to taste
Salad Ingredients
- 1 head cabbage small
- 2 carrots medium-sized
- 1 can pineapple small can (drained). Reserve 2 tablespoon liquid for dressing
Instructions
- In a small bowl, whisk the dressing ingredients until smooth and creamy. Keep aside.
- Shred the cabbage and carrot finely using a Japanese mandolin. Chop the pineapple slices.
- Put the cabbage, carrot and pineapple in a large bowl and toss gently to mix. Pour the dressing on the cabbage mixture, a little at a time until the mixture is well coated but not swimming in the dressing. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- If you don't have a Japanese mandolin, use a food processor to shred the cabbage and carrot finely. Or use a sharp knife to do the job. Using a knife is time consuming but yields thin strands of cabbage and carrot.
- Drain the pineapple well and gently squeeze out the extra liquid from the slices. Too much liquid can water down the dressing.
- Add the dressing gradually so that the mixture is just coated with it and not drenched. Too much dressing can overwhelm the salad and make it heavy.
- An easy make-ahead tip is to shred the veggies a day in advance and keep them wrapped in paper towels or air tight containers in the chiller. You can add the dressing half an hour before serving.
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