Purple Cabbage with Jalapeños and Pineapple Coleslaw

Disclaimer: I am no food blogger, I’m not even a good cook! But I can google “purple cabbage and pineapple recipes” and sift through to find myself a bomb slaw recipe! And that’s exactly what I did ;)

We started getting weekly produce deliveries from Hungry Harvest a couple of months ago in efforts to reduce food waste and diversify our fruits and veggies consumption. We have LOVED everything about our deliveries so far! And we feel pleased about the fact that we are helping to eliminate food waste from large chain grocery stores. Click here if you want to learn more about them!

Back to the recipe! When we got our most recent harvest haul, I had no idea what to do with the massive head of purple cabbage that was included. But I have seen my friend Kelsey use purple cabbage to make all sorts of coleslaw before, so I figured that might be the route we take with it. So there I was googling for a recipe using purple cabbage and pineapple, the other large piece of produce in our haul box. And I stumbled upon a goldmine. The Today Show had posted a recipe using both of these ingredients as well as a few others I had on hand and my mouth started to water. I had found the one! And I knew exactly how we would devour this sweet and savory slaw.

What you’ll need:

1 head of purple cabbage

1 pineapple

2 jalapenos

1 large carrot

1/2 red onion

1 bunch of cilantro

green onions (optional, in my opinion)

1 1/2 cup mayo (I used greek yogurt, it’s what we had)

1 tablespoon apple cider vinegar

1 teaspoon salt

3 tablespoons sugar

What to do:

CHOP IT ALL UP! But for real. I had to google how to slice a head of cabbage cause remember, ya girl ain’t no cook! What I learned is to cut off the root then cut in half from the top down, and then I think I stopped watching the youtube video I had pulled up and just kept slicing and dicing whichever way felt right! XD I also thinly sliced the red onion, cut the pineapple into small chunks, seeded and sliced the jalapenos, peeled the carrot into nice long slivers, and chopped up the cilantro into little tiny pieces. Then I had to take a pic because, well, look at all that work! ;)

Overly saturated and highlighted insta-filter pic comin’ at ya!

Please note the ever-consistently feature slippers

Then I combined all of the ingredients including the condiments into a large bowl and started stirring! I can’t even begin to express the array of sweet and spicy smells that lifted up to from the bowl - it was truly magical! In that moment I felt so accomplished, proud, and excited about what I was making. Which is a big deal for me because I rarely do this kind of thing (sadly) but moments like that motivate me to keep at it!

So here we were. The finished product. Mouth watering, nose on a psychedelic trip (I mean the colors and smells combined made me feel pretty elated!), and a heart bursting with pride! Cooking IS FUN!! I placed the bowl full of rainbow goodness into the fridge to marinate for a couple of hours before serving it atop a barbecue pulled pork shoulder roast that had been cooking since 11am in the crockpot. And it was delicious. So freaking fabulous. Will most definitely be making again throughout the summer!

I hope this recipe inspired you to not only try out some purple cabbage and pineapple slaw, but to get cooking, even if it’s not your thing. Cause it’s not mine. But this made me feel like I could get on board with it more ;)