Welcome to day 12 of our 4th of July recipe countdown! Our celebration week is officially upon us! With only a few recipes left, I’m going to bring it home with exactly what you need to tie everything together: A main dish, a side and a dessert.
Just like the pickles, this coleslaw can be made ahead of time (the day before is best to keep the flavors marinated without getting soggy), so you’ll have one less thing to do the day your guests are arriving.
You know my feelings about mayo on a hot day, so to make this more outdoor-friendly, I’ve created a light, citrusy marinade to substitute the creamy stuff. Whole chunks of juicy pineapple play off the fiery jalapenos for an exciting mix of sweet and heat. It’s like fireworks on your tongue.
2 (14 oz.) bags slaw
2 cups apple cider vinegar
1 cup olive oil
1 teaspoon sugar
2 teaspoons salt
2 teaspoons celery seed
1 teaspoon lime juice
4 cups pineapple
Whisk together apple cider vinegar, olive oil, sugar, salt, celery seed and lime juice.
Cut jalapenos in half and remove the seeds. (This is where they retain most of their heat.)
Dice into pieces.
Cut pineapple into chunks.
In a large bowl, toss together slaw, jalapenos, pineapple and dressing.
You can serve this right away, but I recommend refrigerating it for at least an hour or even overnight.
Eat and enjoy this sweet and spicy combo!