Recipe courtesy of Chicken in a Barrel BBQ
1 hr 5 min
35 min
4 to 6 servings


Tropical Coleslaw Mix:
  • 4 cups finely sliced green cabbage
  • 2 cups finely sliced purple cabbage
  • 1 cup shredded carrot
  • 1 cup canned crushed pineapple, drained
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons minced green onion
Tropical Coleslaw Dressing:
  • 2 cups bottled papaya seed dressing or sweet honey-mustard vinaigrette
  • 2 tablespoons honey 
  • 1 tablespoon bottled balsamic vinaigrette 
  • 1/2 teaspoon Big Mike's Off the Hook BBQ Rub or your favorite barbecue rub
  • 1/4 teaspoon cayenne pepper 


For the tropical coleslaw mix: In a large bowl, combine the green cabbage, purple cabbage, carrot, pineapple, cilantro, coconut and green onion. Use a spatula to thoroughly blend all the ingredients.

For the tropical coleslaw dressing: Add the papaya seed dressing, honey, balsamic vinaigrette, barbecue rub and cayenne to a bowl and whisk until thoroughly blended.

Add the desired amount of dressing to the coleslaw mix and toss well to coat. Refrigerate for 30 minutes. Serve chilled. 

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