Description
This Hawaiian Pineapple Coleslaw is a vibrant, refreshing twist on classic coleslaw, featuring a crunchy mix of green and red cabbage, sweet pineapple chunks, and a creamy, tangy dressing made with mayonnaise, Greek yogurt, and honey. Perfect as a colorful side dish for BBQs, picnics, or any summer gathering.
Ingredients
Scale
Vegetables and Fruits
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup pineapple chunks (fresh or canned), drained
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine the vegetables and fruits: In a large bowl, mix together the shredded green cabbage, red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped fresh cilantro to form the base of your coleslaw.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and fully combined, balancing sweetness and tanginess.
- Dress the coleslaw: Pour the prepared dressing over the cabbage and pineapple mixture and toss thoroughly to ensure every ingredient is evenly coated with the creamy dressing.
- Chill the coleslaw: Cover and refrigerate the coleslaw for at least 30 minutes. This resting time allows the flavors to meld beautifully and the cabbage to slightly soften while retaining crunch.
- Serve and enjoy: Serve the Hawaiian Pineapple Coleslaw chilled as a tasty and refreshing side dish for your meals.
Notes
- For best texture, shred the cabbage and carrots finely but not too thin to retain some crunch.
- Fresh pineapple adds a vibrant flavor, but canned pineapple works well if drained properly.
- Adjust honey and vinegar quantities to taste for desired sweetness and tanginess.
- Make the coleslaw a few hours ahead to deepen the flavor, but consume within 1-2 days for freshness.
- This coleslaw pairs well with grilled meats, seafood, or as a topping on sandwiches and tacos.
