Shade Tree Barbeque’s Cilantro-Pineapple Coleslaw Recipe

1-head of green cabbage, 1 medium red onion diced, 5 jalapenos diced and no seeds.

3 cups fresh diced pineapple with 3 tablespoons juice, juice of 2 limes 6 tablespoons white wine vinegar, and salt to taste ½ tablespoon, mix all items together and chill in fridge 30 minutes or longer. It’s great as a side or on pulled chicken tacos.

 

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