Purple Coleslaw with Smoked Jalapeño and Pineapple from Pig Beach NYC
Purple Coleslaw with Smoked Jalapeño and Pineapple is a vibrant and refreshing blend of shredded purple cabbage, carrots, and diced pineapple, tossed with thinly sliced red onion, scallions, and cilantro. The creamy, smoky dressing combines Hellmann's mayonnaise, Alabama White Sauce, smoked jalapeños, and apple cider vinegar. This coleslaw is a perfect balance of tangy, sweet, and smoky flavors.
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
MAYONAISSE
- 1 cup Hellmann’s mayonnaise
- 5 oz Alabama White Sauce
- 2 Jalapeños
- 1/3 bunch cilantro
- 1 tbsp apple cider vinegar
- 1 tsp 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.
Notes
Recipe photo by Taylor Donohue
Nutrition
Calories: 2386kcalCarbohydrates: 166gProtein: 20gFat: 195gSaturated Fat: 31gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 47gTrans Fat: 0.08gCholesterol: 79mgSodium: 4555mgPotassium: 2620mgFiber: 31gSugar: 87gVitamin A: 10900IUVitamin C: 356mgCalcium: 717mgIron: 6.3mg
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