Photo of Asian slaw over sliced pineapple by WW

Asian slaw over sliced pineapple

Points® value
Total Time
18 min
18 min
0 min
This colorful, gorgeous-looking coleslaw dish makes for a nice first course or BBQ side. You'll find yourself making it whenever you have a pineapple handy. Along with the pineapple, the slaw features red cabbage, carrots, jicama, and scallions. Feel free to spice it up with minced jalapenos or a shot or two of hot sauce. Just keep in mind that this slaw tastes best shortly after it's made. If you want to make it ahead, you need to first prep the fruit and vegetables, put them in bowls in the refrigerator, and then toss with the vinegar, oil, salt and pepper just before serving.



1 medium, golden-variety, peeled and cored

Shredded red cabbage

2 cup(s)

Shredded carrots

1 cup(s), thickly shredded


1 cup(s), peeled and cut into matchsticks (about 1/4 medium jicama)


¾ cup(s), fresh, coarsely chopped


½ cup(s), chopped, sliced

Rice wine vinegar

3 Tbsp

Canola oil

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Sesame seeds

2 Tbsp, toasted

Fresh lime juice

1 Tbsp


  1. Cut six 1/2-inch-thick slices from pineapple; set aside.
  2. Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
  3. Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.