A summery slaw with grilled pineapple wedges and a refreshing lemon and lime dressing.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • Mediterranean
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Grilled Pineapple Coleslaw with Citrus Dressing

    Recipe Information

    Print page

    ½ Pineapple

    3 Spring Onions

    150g Carrots, peeled

    150g Red Cabbage

    1 Red Pointed Pepper

    80g pack Pomegranate Seeds

    Juice of 1 Lemon

    Juice of 1 Lime

    80ml Olive Oil

    1 tsp Dijon Mustard

    Sea Salt and Black Pepper

    1 tsp Oregano

    ½ tsp Paprika


    Slice the pineapple and grill, griddle or barbecue each side for 5 minutes.

    Allow to cool then cut into wedges.

    Wipe and trim the spring onions and thinly slice.

    Thinly shred the red cabbage.

    Cut the carrots into thin strips.

    Cut the red pepper into thin strips, discarding any seeds.

    Put all of the above into a serving bowl along with the pomegranate seeds.

    Whisk the lemon and lime juice with the olive oil along with the mustard, paprika and oregano and season with some salt and pepper.

    Drizzle over the slaw and toss.

    Customer Reviews