Description
This Hawaiian Pineapple Coleslaw is a refreshing and vibrant side dish featuring a colorful mix of shredded green and red cabbage, crisp carrots, and sweet pineapple chunks. Tossed in a creamy and tangy dressing made with mayonnaise, Greek yogurt, apple cider vinegar, and honey, this coleslaw offers a perfect balance of sweetness and acidity. Ideal for summer barbecues, picnics, or as a light accompaniment to your meals, it is easy to prepare and sure to delight your taste buds.
Ingredients
Scale
Vegetables and Fruit
- 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 Vegetables and Fruit: In a large bowl, mix together the shredded green cabbage, red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped fresh cilantro to create a colorful and flavorful base for your coleslaw.
- Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and well combined, providing a creamy and tangy dressing.
- Mix Dressing with Vegetables: Pour the prepared dressing over the cabbage and fruit mixture. Toss everything thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This step allows the flavors to meld and the ingredients to chill, enhancing the overall taste and texture.
- Serve: Serve the Hawaiian Pineapple Coleslaw chilled as a refreshing side dish, perfect to accompany a variety of meals.
Notes
- For best results, use fresh pineapple chunks, but canned pineapple drained well works well too.
- You can adjust the sweetness by adding more or less honey according to your taste.
- This coleslaw can be made a few hours ahead of time and stored in the refrigerator.
- To make it vegan, substitute mayonnaise and Greek yogurt with plant-based alternatives.
- Serve chilled for a crisp, refreshing texture and flavor.
