Southern Pineapple Bacon Coleslaw
Here’s a really simple recipe that has the most delicious combinations of flavors. Great for any gathering or easy enough as a side dish for a weeknight meal.
Years ago when living down south in Atlanta, one of my friends had a barbecue.
It was all girls and we decided to each bring a side dish and she would grill the burger and hot dogs.
Since I was a caterer at the time and my specialty were desserts, I brought brownies and cookies.
The other girls brought some really delicious side dishes.
The person who brought the coleslaw was raving about it.
Then, when we sat down, I knew that was the first thing I wanted to taste. She was right.
It was so tasty and had a great flavors and textures. From the sweet and tangy pineapple to the salty bacon, this was a winner of a coleslaw.
She was happy to write it down for us and from then on,
I would make it and serve at many catered events.
The recipe is easily doubled and tripled. So, check out the very simple and easy recipe, make a batch and enjoy every mouthful!
Southern Pineapple Bacon Coleslaw
Yields: about 6 side dishes
Ingredients:
- 14 oz package coleslaw mix
- 1 cup broccoli slaw from the package
- 1 1/4 cup shredded carrots, also from the package
- 1/4 cup cooked bacon
- 1 1/8 cup fresh pineapple chunks, if you don’t have fresh, you can use canned pineapple chunks, drained. Save the juice for the dressing
- 1/4 to 1/2 cup chopped scallions/green onions for garnish
For the dressing:
- 1 1/8 cup mayo
- 1 1/2 tbs honey or more to taste
- 1 1/2 tbsp rice wine, red, or cider vinegar
- 1/4 cup pineapple juice, either fresh or canned
- 1/4 tsp sea or kosher salt
- 1/4 tsp ground black or white pepper
Perfection!
Directions:
- Cook bacon until crispy. Drain and crumble.
- In a medium mixing bowl, combine all dressing ingredients and mix until creamy. Taste for sweetness. You may want to add a little more honey if you like your dressing extra sweet.
- In a large mixing bowl add coleslaw mix, carrots, broccoli slaw, pineapple, and bacon. (Save a little bacon for garnish) Using two large spoons or forks, mix gently to combine.
- Pour dressing over slaw mixture and gently toss to coat. Use the two spoons or forks again. Place in fridge for about an hour or so. Place in individual serving bowls or larger serving bowls.(My favorites) Store any leftover in a sealed container up to 2 days in fridge.
Enjoy the deliciousness!
Just in case you were wondering about the brownie and cookie recipes, because they are so yummy, here they are!
Fudgy Dark Chocolate Dutch Brownie and
Chocolate Chunk Peanut Butter Cookies
Enjoy!
Print and copy recipe below
Southern Pineapple Bacon Coleslaw
Ingredients
- 14 ounce package coleslaw mix
- 1 cup broccoli slaw from the package
- 1 1/4 cups shredded carrots, also from the package
- 1/4 cup cooked bacon, crumbled
- 1 1/8 cups fresh pineapple chunks, if you don’t have fresh, you can use canned pineapple chunks, drained. Save the juice for the dressing
- 1/4 - 1/2 cup chopped scallions/green onions for garnish
for dressing
- 1 1/8 cups mayo
- 1 1/2 tbsp honey or more to taste
- 1 1/2 tbsp rice wine, red, or cider vinegar
- 1/4 cup fresh pineapple juice or from a can
- 1/4 tsp each sea or kosher salt and ground black or white pepper
Instructions
-
1.Cook bacon until crispy. Drain and crumble.
2.In a medium mixing bowl, combine all dressing ingredients and mix until creamy. Taste for sweetness. You may want to add a little more honey if you like your dressing extra sweet.
3.In a large mixing bowl add coleslaw mix, carrots, broccoli slaw, pineapple, and bacon. (Save a little bacon for garnish) Using two large spoons or forks, mix gently to combine.
4.Pour dressing over slaw mixture and gently toss to coat. Use the two spoons or forks again. Place in fridge for about an hour or so. Store any leftover in a sealed container up to 2 days in fridge. Enjoy!
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