Chili Crunch Spicy Coleslaw with Pineapple
Chili Crunch Spicy Coleslaw with Pineapple is not just your average coleslaw - it's a delicious fusion of tangy, spicy, and sweet flavors.
Ingredients
- 8 Cups Coleslaw Mix Thinly Sliced Cabbage and Carrots (16 to 20 Ounces)
Spicy Coleslaw Dressing:
- ¾ Cup Mayonnaise or Miracle Whip Salad Dressing
- 8 Ounces Crushed Pineapple Drained Well
- 2 Tablespoons Chili Crunch
- ½ Teaspoon Onion Powder
- 1 Teaspoon Celery Seeds
Garnishes:
- Sliced Green Onions
- Additional Chili Crunch
Instructions
- Whisk. In a large bowl, whisk the dressing ingredients until well combined.¾ Cup Mayonnaise, 8 Ounces Crushed Pineapple, 2 Tablespoons Chili Crunch, ½ Teaspoon Onion Powder, 1 Teaspoon Celery Seeds
- Fold. Fold in the coleslaw mix of sliced cabbage and carrots.8 Cups Coleslaw Mix
- Refrigerate. Cover and refrigerate for at least 1 hour for the flavors to develop.
- Serve. Garnish with sliced green onions and a drizzle of chili crunch. Serve and enjoy!Sliced Green Onions, Additional Chili Crunch
Notes
My Top Tip
♡ To control the spicy heat of this coleslaw, make the dressing without the chili crunch. Then add it one teaspoon at a time to build the flavor and heat to your liking.
Make-Ahead & Storage
Make Ahead: To fully develop the flavors, this coleslaw needs to be made at least 1 hour before serving.
Storage: Store it in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 163mg | Fiber: 2g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 1mg
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