Pineapple & lettuce slaw

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12 min


6 servings


  • 2 medium-size carrots
  • 2 tbsp chopped pickled jalapenos
  • 1 head iceberg or romaine lettuce
  • 1/2 cup raisins , or dried cranberries (optional)
  • 398-mL can crushed pineapple , drained
  • 1/2 cup bottled creamy coleslaw salad dressing
  • pinches salt


  • Grate carrots using large holes of a box grater. They will measure about 3 cups (750 mL). Place in a large bowl. Finely chop jalapeños. Thinly slice lettuce. Add both to carrots along with raisins and drained pineapple.
  • Drizzle with dressing and toss. Taste and add salt, if you like. Serve right away or it will keep well in the refrigerator up to 1 hour.

Nutrition (per serving)

  • Calories
  • 139,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 7.9 g,
  • Fibre
  • 2.2 g,

Creamy coleslaw is a classic salad that goes with pretty much everything from the grill. To give it a summery twist, toss in juicy pineapple and use lettuce instead of cabbage – just thinly slice so it looks like slaw.