Name: Purple Coleslaw with Smoked Jalapeño and Pineapple from Pig Beach NYC
Total time: 30 min
Yield: 6 people
Ingredients: 1 purple cabbage (, shredded); 8 oz carrots (, shredded); 1 cup pineapple (, diced small); 2 oz red onion (, thinly sliced); 1 oz scallions (, sliced); 1 tbsp cilantro (, chopped); 3 tbsps sugar; 1 tsp salt; 1 cup Hellmann’s mayonnaise; 5 oz Alabama White Sauce; 2 Jalapeños; 1/3 bunch cilantro; 1 tbsp apple cider vinegar; 1 tsp salt

Purple Coleslaw with Smoked Jalapeño and Pineapple from Pig Beach NYC

Servings	Prep Time
6people	30minutes

Cook Time

90minutes, plus overnight

Servings	Prep Time
6people	30minutes

Cook Time

90minutes, plus overnight

Ingredients

1 purple cabbage, shredded
8oz carrots, shredded
1cup pineapple, diced small
2oz red onion, thinly sliced
1oz scallions, sliced
1tbsp cilantro, chopped
3tbsps sugar
1tsp salt

MAYONAISSE

1cup Hellmann’s mayonnaise
5oz Alabama White Sauce
2 Jalapeños
1/3bunch cilantro
1tbsp apple cider vinegar
1tsp salt

Instructions

HEAT smoker to 250ºF with 1 cherry wood log.
TOSS Jalapeño in oil and season with salt and pepper.
COOK in the smoker at 250 degrees for 1 hour, or until jalapeños are soft.
REMOVE the seeds and place jalapeños in blender with cilantro, apple cider vinegar, salt and Alabama white sauce. Puree till smooth and green.
COMBINE remaining ingredients and allow to sit overnight before serving.

Recipe Notes

Recipe photo by Taylor Donohue