New This Month

Spicy Pineapple Slaw

To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: linda xaio

Source: Martha Stewart Living, May 2016


  • 5 cups shredded green cabbage (from 1 head)
  • 3 carrots, cut on the bias into very thin rounds (3/4 cup)
  • 1/2 red onion, very thinly sliced (1 cup), rinsed under cold water and patted dry
  • 3/4 pineapple, cut into a small dice (3 cups)
  • 2 jalapeno chiles, finely chopped (1/3 cup), ribs and seeds removed for less heat, if desired
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lime juice (from 4 limes)
  • Coarse salt and freshly ground pepper


  1. In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.

  2. Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

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