Tropical Broccoli Slaw
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Broccoli slaw tossed with shredded angel hair cabbage and pineapple chunks. Creamy tang from mayo and apple cider vinegar, sweetened with a bit of sugar and seasoned with cracked black pepper and kosher salt. Chill to meld flavors, texture crisp and juicy, hint of tropical sweetness balanced by sharpness. Easy no-cook side for BBQs or potlucks. Uses reserved pineapple juice to pack extra flavor punch. Quick to prep, but best after resting in fridge to let dressing soak in and soften cabbage slightly.
Prep:
12 min
Cook:
0 min
Total:
Servings:
10 servings
#coleslaw
#no-cook side
#pineapple recipes
#summer salads
#easy side dish
#bbq sides
Sometimes you want slaw that isn’t soggy mush but not too raw either. Crunch matters but so does melded flavor. Why stick to plain coleslaw cabbage? Broccoli slaw gives texture with softer stem bits, making bites heartier. Angel hair coleslaw adds thin shreds that soak sauce better. Pineapple chunks bring that sweet tropical hit—fresh but using canned works fine too, just save the juice. Fat from mayo softens vinegar’s bite while sugar tames it back. Pepper and salt punch up balance—don’t skip the cracked pepper, it’s key for complexity. Don’t rush the chill—flavors deepen, cabbage tames down, dressing thickens. I’ve learned that taste really shines after rest, unlike instant combos that’re often too sharp or one-note.
Ingredients
- 4 cups broccoli slaw, shredded crunchy stems and all
- 3 cups angel hair coleslaw, thin finely shredded cabbage mix
- 1 cup pineapple tidbits, juice reserved
- 2 tablespoons mayonnaise, for creaminess
- 1 tablespoon apple cider vinegar, punchy sour balance
- 1 tablespoon sugar, adjust sweetness to taste
- Fresh cracked black pepper, 1/2 teaspoon
- Kosher salt, about 3/4 teaspoon
About the ingredients
Broccoli slaw comes pre-shredded in most stores; if unavailable, rough chop broccoli stems himself but keep small pieces, not mush. Angel hair coleslaw is just finely shredded cabbage with carrot, often sold with slaws, substitute with green cabbage shredded thin with grated carrot if needed. Pineapple tidbits canned or fresh—fresh juice can replace reserved juice but adjust vinegar accordingly because fresh juice variations can be brighter or less sweet. Mayonnaise substitutes include Greek yogurt for tang or vegan mayo for plant-based. Apple cider vinegar is critical for acidity but white vinegar or lemon juice can swap in pinch, though flavor shifts. Sugar can be swapped with honey or maple syrup but lower amounts to prevent overpowering sweetness. Fresh cracked black pepper preferred; pre-ground can taste flat. Kosher salt works better than table salt—provides purity and less harshness. Taste dressing before mixing, adjust sugar-salt balance as canned pineapple juice sweetness varies widely.
Method
- First, toss broccoli slaw, angel hair coleslaw, and pineapple tidbits in a big bowl; no point waiting here.
- Next, grab that reserved pineapple juice from the canned tidbits—don’t toss it! Stir it with mayo, cider vinegar, sugar, cracked pepper, and salt in a small bowl. Whisk like crazy until it’s creamy and uniform.
- Pour dressing straight over the slaw, then use tongs to thoroughly coat every crunchy shred and juicy bit. Press into a tight mass so everything gets love.
- Cover it tight. Into the fridge it goes. Aim for at least 4 hours, but if you get distracted and forget, no worries—the flavors deepen and textures soften over time.
- Before serving, give a quick toss. Look out for wilted cabbage that still holds a snap. Serve chilled alongside any grilled meat or satisfying vegetarian mains.
Cooking tips
Mixing all the slaws and pineapple tidbits upfront gets juices flowing and start tenderizing the veggies. Always save pineapple juice; it’s the secret weapon for sweeter, more cohesive dressing. Whisk the dressing thoroughly—proper emulsification keeps mayo smooth and coats slaw evenly, avoids clumpy dry bites. Use tongs to really massage the slaw so dressing penetrates every shred; picky tossers make a difference here. Cover tightly to lock moisture in—plastic wrap pressed directly over slaw or airtight container works best. Chill for minimum 4 hours, but I often let rest overnight to soften raw sharpness into mellow crunchiness. Before serving, toss lightly again to refresh textures and redistribute dressing that settles at bottom. Watch out for watery containers; drain excess liquid if slaw seems too wet after chilling to avoid sogginess when plated. Slaw holds well in fridge up to 3 days but best fresh vibrant. Serve cold or room temp—both work depending on dish pairing.
Chef's notes
- 💡 Broccoli slaw needs shredded stems, don’t over chop or mush. Crunch comes from stem bits but keep size consistent or uneven bites. Angel hair cabbage thin and fine helps dressing soak in, balance textures. Pineapple tidbits juice reserved is secret. Don’t toss it, dressing depends on this moisture and sweetness. If canned juice too tart, drop sugar a tad but taste before mixing. Mayo thickness helps bind flavors; swap Greek yogurt for tangy twist, vegan mayo if plant-based. Whisk thoroughly until creamy—no lumps or separated dressing, coats slaw even.
- 💡 Toss all veg, pineapple in big bowl first. Start tenderizing veggies early, juices mingle. Then small bowl mixing dressing separate keeps control. Use tongs to massage salad after pouring dressing—push, squash, make sure every shred soaked. Tight packing in fridge locks moisture, stops drying. Plastic wrap directly on salad surface prevents skin forming. Rest at least 4 hours minimum. I’ve seen texture shift after 8-12 hrs, slaw loses raw bite but not limp, stays fresh crisp. If rushed, flavors too sharp, cabbage too stiff. Overnight chill ideal for melding rounds.
- 💡 If canned pineapple juice missing, fresh juice replacement needs vinegar tweaked. Fresh juice harsher, brighter, reduce cider vinegar by half then taste. Sugar can swap honey or maple syrup but use less, sweeter nature so avoid overpowering. White vinegar or lemon juice work as acid fallback but flavor shifts noticeably. Use kosher salt, less harsh than table salt. Cracked pepper better than pre-ground; aromatic bursts impact balance. Adjust salt and sugar after whisking dressing. If dressing tastes too strong skip salt at first. Taste over slaw critical, pineapple sweetness varies widely between cans and brands.
- 💡 Drain extra liquid after chilling if slaw looks wet and soggy; no one wants mush pile on plate. When tossing last time before serving, if cabbage wilting but still snap, good. Lean on crunch from broccoli stems and pineapple tidbits. If slaw seems dry after long chill, add tiny splash reserved pineapple juice or few drops mayo mix and toss again. Store slaw in airtight container up to 3 days max. Best first day after rest. Fridge temp important - too cold kills texture, too warm speeds spoilage. Room temp serving possible but I prefer chilled flop or firm snap balance.
- 💡 Don’t rush emulsification. Whisk mayo and vinegar mix until creamy, slight thickening signals ready. If dressing curdles a bit, re-whisk or add teaspoon warm water slowly. Use tongs with force, mix with some edge, break big chunks. Slaw holds well for BBQ or potlucks; reheating kills that crispness so serve cold or room temp. Pineapple chunks sweet contrast wakes senses, offset acid. Fresh herbs or chili flakes optional extras but can overwhelm subtle tropical tang. If no angel hair coleslaw, shredded green cabbage and grated carrot works but flavor slightly different.
Common questions
Can fresh pineapple replace canned tidbits?
Yes but juice brightness varies. Use less vinegar to balance fresh juice. Often less sweet, so add sugar carefully. Fresh chunks softer textures too. Reserve fresh juice if using, same method applies.
What if dressing separates?
Happens if mayo too cold or mixing too fast. Whisk gently, add tiny warm water or pineapple juice to help bind. Re-whisk after recess a while. Keep cool till serving. No crazy technique needed, just patience.
How to fix soggy slaw?
Drain excess liquid immediately after chilling. Keep salad tightly packed uncovered membranes trap moisture, else sog. Avoid shredding too fine or long soaking before dressing. Chill tight container helps crisp keep in fridge.
How long does slaw keep?
Up to three days fridge airtight. Texture degrades after 24-48 hrs. Flavors deepen but cabbage wilts after time. Serve chilled or room temp but not warm. If prepping early, drain liquid to stave sogginess and toss before serving again.
