Description
A vibrant and refreshing Hawaiian Pineapple Coleslaw that combines crisp green and red cabbage, sweet pineapple chunks, and a creamy tangy dressing. Perfect as a side dish for barbecues, picnics, or any summer meal, this coleslaw balances sweetness and acidity with fresh herbs and a touch of honey.
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 ensuring even distribution of ingredients.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth and well combined to create a creamy, tangy dressing.
- Toss the Coleslaw: Pour the prepared dressing over the cabbage mixture and toss thoroughly until all components are evenly coated with the dressing.
- Chill the Coleslaw: Cover the bowl and place it in the refrigerator for at least 30 minutes to let the flavors meld and the coleslaw to chill properly.
- Serve: Serve the coleslaw chilled as a refreshing side dish that complements a wide range of meals, especially summertime favorites.
Notes
- For best results, drain pineapple chunks well to prevent excess moisture in the coleslaw.
- Adjust honey and vinegar quantities to taste for desired sweetness and acidity balance.
- Can be made a few hours ahead and stored in the refrigerator; stir before serving.
- To keep the coleslaw fresh longer, add pineapple just before serving if preparing in advance.
- Feel free to substitute Greek yogurt with sour cream for a different flavor profile.
