Hawaiian Pineapple Coleslaw Recipe
This Hawaiian Pineapple Coleslaw is a refreshing and tropical twist on the classic coleslaw. With a mix of green and red cabbage, carrots, and sweet pineapple, all tossed in a creamy dressing, this colorful side dish is perfect for summer gatherings and BBQs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Units
Scale
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup crushed pineapple (drained)
For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and crushed pineapple.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Add the green onions and cilantro, if using, and mix gently.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- For a lighter version, substitute Greek yogurt for half the mayonnaise.
- You can also use pre-shredded coleslaw mix to save time.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
