Start by finely shredding about 4 cups of green cabbage and 2 cups of purple cabbage in a large mixing bowl. Grate 1 cup of vibrant carrots and cut 1 cup of fresh pineapple into chunks.

In a small bowl, whisk together ½ cup of pineapple juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey or agave, and the juice of 1 lime. Season with salt and pepper to taste.

Pour the dressing over the shredded cabbage and grated carrots, then add the pineapple chunks. Gently toss until well combined.

Cover with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the coleslaw a final toss and garnish with cilantro or nuts if desired.