Hatch Pineapple Coleslaw





Yield 8 servings

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Hatch Pineapple Coleslaw Recipe


  • 1 Cup mayonnaise
  • 1 Cup sour cream or plain yogurt
  • 2 Roasted Hatch chiles, chopped
  • 3 Tbsp. Dijon mustard
  • 3 Tbsp. sugar
  • 2 Tbsp. fresh lemon juice
  • 1/2 Tsp. salt
  • 1 Medium white cabbage, cored and finely shredded (about 8 cups)
  • 2 Cups fresh pineapple, cut into 1/2-in. cubes
  • 3 Green onions, sliced¬†


  1. In a large bowl, whisk the mayonnaise, sour cream, chiles, mustard, sugar, lemon juice, and salt.
  2. Add the shredded cabbage and pineapple to mixture and stir well.
  3. Cover the slaw and refridgerate for at least one hour. (May be prepared up to one day ahead.)
  4. Stir in green onions and adjust seasoning before serving. 

Adapted from The El Paso Chile Company