Fresh Pineapple Slaw

No cabbage, no mayo, and nothing heavy about this slaw. Fresh chopped pineapple, shredded carrots, and julienned green bell pepper get tossed in a light vinaigrette made from pineapple juice, white wine vinegar, honey, and just a teaspoon of oil.

The dressing is barely there on purpose. Pineapple juice and honey add subtle sweetness while the vinegar keeps everything tart and crisp. This is a slaw that highlights the fruit and vegetables rather than drowning them in a thick coating.

Crumbled blue cheese on top right before serving is the bold move that makes this work. The sharp, funky cheese against the sweet pineapple and crunchy vegetables creates a flavor contrast you wouldn’t expect in a slaw but won’t forget once you taste it.

Kitchen Tips

• Use fresh pineapple, not canned; fresh has better texture and acidity for a raw slaw
• Julienne the green pepper into thin matchsticks so it matches the shredded carrot texture
• Chill for a full hour so the vegetables absorb the vinaigrette; skip this and the flavors stay separate
• Add the blue cheese at the last minute; tossing it in early turns the slaw blue and muddy-looking

Variations

• Tropical: Add diced mango or papaya alongside the pineapple
• Spicy: Whisk a pinch of cayenne or a few dashes of hot sauce into the vinaigrette
• Goat cheese swap: Use crumbled goat cheese instead of blue for a milder, creamier tang