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4 cups
Prep time:
15 minutes


1 cup pineapple in juice, undrained
3 cups cabbage, finely shredded (1/2 head)
1 ½ cups kiwi, peeled and chopped (about 3 medium kiwi)
½ cup celery, chopped (about 1 stalk)
¼ cup raisins
¼ cup light mayonnaise


  1. Drain pineapple, reserving 3 Tablespoons juice. Cut pineapple into bite-sized pieces, if needed.
  2. Combine drained pineapple, cabbage, kiwi, celery, and raisins in a large bowl.
  3. Stir reserved pineapple juice into mayonnaise until smooth. Add to cabbage mixture, tossing gently.
  4. Refrigerate leftovers within 2 hours.


  • No mayonnaise? Use plain yogurt (regular or Greek).