Active: 15 Min. Total: 25 Min
4 cups shredded green cabbage (from 1 head)
2 cups shredded red cabbage (from 1 small head)
2 cups small cubes fresh pineapple (about 6 oz.)
1 medium-size red bell pepper, thinly sliced
1/2 cup loosely packed fresh cilantro leaves
1/2 cup thinly sliced scallions (from 2 scallions)
2 Tbsp. minced seeded jalapeño chile (from 1 jalapeño)
1 tsp. lime zest plus 2 Tbsp. fresh lime juice (from 2 limes)
1 tsp. honey
1 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup extra-virgin olive oil
Toss together green cabbage, red cabbage, pineapple, bell pepper, cilantro, scallions, and jalapeño in a large bowl.
Whisk together lime zest and juice, honey, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Add vinaigrette to cabbage mixture; toss to coat. Let stand 10 minutes; toss again, and serve.