Description
A vibrant and refreshing Hawaiian Pineapple Coleslaw combining crunchy green and red cabbages with sweet pineapple chunks, dressed in a creamy blend of mayonnaise and Greek yogurt with a tangy touch of apple cider vinegar and honey. Perfect as a tropical side dish for summer meals or BBQs.
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 shredded green cabbage, shredded red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped cilantro until well distributed.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and creamy.
- Toss Coleslaw with Dressing: Pour the dressing over the cabbage and fruit mixture and toss thoroughly until every ingredient is evenly coated with the dressing.
- Chill to Marinate: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the coleslaw chilled as a refreshing and flavorful side dish, perfect for complementing grilled or picnic meals.
Notes
- For best results, use fresh pineapple chunks but canned drained pineapple works well too.
- Greek yogurt lightens the dressing and adds a creamy tang, making it healthier than using mayonnaise alone.
- You can adjust honey to taste depending on the sweetness of your pineapple.
- Refrigerate leftovers promptly and consume within 2 days for optimal freshness.
- Can be made a few hours ahead, making it an easy dish to prepare in advance for gatherings.
