Description
This Hawaiian Pineapple Coleslaw offers a sweet and tangy twist on the classic coleslaw by incorporating shredded green and red cabbage, juicy pineapple, and a creamy, flavorful dressing. Perfectly chilled and easy to prepare, this vibrant side dish pairs wonderfully with BBQ, tacos, or grilled meats for a refreshing complement.
Ingredients
Scale
Vegetables
- 1 small green cabbage, shredded (about 4 cups)
- 1 small red cabbage, shredded (about 2 cups)
- 1 cup shredded carrots
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped (optional)
Fruit
- 1 cup canned pineapple, drained and chopped (reserve some juice)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon honey or sugar (to taste)
- 1 tablespoon pineapple juice (reserved from the canned pineapple)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Shred the green and red cabbage and place them into a large mixing bowl. Add the shredded carrots, finely chopped red onion, and optional chopped cilantro. Toss all these ingredients together to blend well.
- Add the Pineapple: Drain the canned pineapple carefully, reserving 1 tablespoon of the juice. Chop the pineapple into smaller pieces if needed, then add it into the bowl with the vegetables and mix thoroughly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), reserved pineapple juice, and Dijon mustard until smooth. Season this dressing with salt and pepper to taste.
- Combine Coleslaw and Dressing: Pour the prepared dressing over the cabbage and pineapple mixture. Toss everything together until the coleslaw is evenly coated with the dressing.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes. This resting time allows the flavors to meld and the slaw to chill properly.
- Serve: Serve the Hawaiian Pineapple Coleslaw chilled as a refreshing side dish, especially alongside BBQ dishes, tacos, or grilled meats.
Notes
- For a spicier kick, add a small amount of finely chopped jalapeño or a dash of cayenne pepper to the dressing.
- Adjust the sweetness by varying the amount of honey or sugar according to your taste preferences.
- Can be prepared a few hours in advance for better flavor integration, but avoid making it too far ahead to prevent sogginess.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Optional cilantro adds fresh aroma but can be omitted if preferred.
