Last Updated on March 29, 2025

This is a healthy simple and Creamy Vegan Pineapple Coleslaw that is sweet, crisp, refreshing, and just in time for summer!

Not only is this coleslaw a perfect side dish, but I also enjoy it as a snack.

Below I’ll go over how I pick the perfect pineapple and cabbage to use in this coleslaw.

The Pineapple

I personally only use fresh pineapple in this coleslaw.

So when looking for a good, ripe, and sweet pineapple, here are a few tips.

To look for a ripe pineapple, try the smell test on the bottom of the pineapple, it should smell like a sweet pineapple.

Next, find a yellow skinned pineapple, rather than a green one, but this is not always a perfect test, some are ripe when completely green.

Give the pineapple a gentle squeeze, it should have a slight give, not too soft and not too hard.

When prepping for this salad, buy your pineapple a day or two before you make it.

This will soften the pineapple, but don’t expect it to sweeten.

Pineapples do not ripen properly after they have been picked.

Never go longer than a couple days on the kitchen counter, the pineapple will quickly start to ferment.

But if you are not ready for the pineapple, move it to the refrigerator for 2 to 4 days, then use.

Nothing beats the fresh pineapple in this salad, everyone will love the fresh flavor, sweetness, and tanginess that will compliment the creamy vegan coleslaw.

But if you simply don’t have time or the pineapple is not ready, canned pineapple will work in a pinch.

The Cabbage

I personally love using as much color as possible, so I use purple cabbage.

Green cabbage is another great choice. In the past, I have mixed the green and purple to give a lot more color.

Green and purple cabbage both taste about the same, however, purple cabbage has more health benefits.

Ingredients needed for the coleslaw

Cabbage – I personally like to use a purple/red cabbage for my coleslaw. I have also blended green and purple cabbage together.
Carrots – Here is another way to bring in more color to the coleslaw. There are so many different varieties of carrots out there today, use your favorite.
Pineapple – Fresh pineapple is always best, but canned pineapple can be used in a pinch.

Dressing Ingredients

Vinegar – I used an apple cider vinegar for this coleslaw. It is a milder vinegar, with a slight fruity taste and tang.
Real Maple Syrup – Maple syrup gives the dressing hints of caramel, vanilla, and maple flavor with just the right amount of sweetness.
Mustard – Any mustard will work for this slaw, but I used a plain yellow mustard. I personally love the crisp, tart, and tangy flavor of this mustard.
Plant Based Mayonnaise – Use your favorite vegan mayonnaise.
Seasonings – Celery seed, salt, and pepper.

How to make a Creamy Vegan Pineapple Coleslaw

Clean and cut up the cabbage, carrots, and pineapple, place into a large serving bowl.

Set the large serving bowl aside.

In a small bowl, add the dressing ingredients and whisk together.

Drizzle the dressing ingredients over the bowl of chopped carrots, cabbage, and pineapple, mix well.

Cover the large serving bowl and place into the refrigerator for few hours or overnight. The longer the better.

Serve as a side to any main dish and enjoy!

NOTE: This salad will keep fresh for about 3 days.