Recipe courtesy of Chicken in a Barrel BBQ
1 hr 5 min
(includes chilling time)
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. 

Recipe courtesy of Chicken in a Barrel BBQ

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