Description
Hawaiian Pineapple Coleslaw is a refreshing and colorful side dish that combines crunchy green and red cabbage, sweet pineapple chunks, and a creamy tangy dressing made with mayonnaise, Greek yogurt, and apple cider vinegar. This vibrant coleslaw is perfect for summer barbecues, picnics, or as a light accompaniment to any meal.
Ingredients
Scale
Vegetables & 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 Vegetables and Fruits: In a large bowl, mix together the shredded green cabbage, shredded red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped fresh cilantro to create the base of the coleslaw.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the prepared dressing over the cabbage and fruit mixture, then toss thoroughly to ensure all the ingredients are evenly coated with the creamy dressing.
- Chill: Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together and develop a refreshing taste.
- Serve: Serve the Hawaiian Pineapple Coleslaw chilled as a delicious side dish to complement your main course.
Notes
- You can use fresh or canned pineapple chunks, just make sure to drain canned pineapple well to avoid adding excess liquid.
- For a lighter version, you can substitute mayonnaise with more Greek yogurt or a low-fat mayonnaise.
- Adjust the sweetness and acidity by adding more honey or apple cider vinegar to taste.
- This coleslaw tastes best when prepared in advance to allow flavors to blend, but serve within 24 hours for optimal freshness.
