Description
Hawaiian Pineapple Coleslaw is a refreshing and vibrant twist on the classic coleslaw, perfect for summer picnics and barbecues. This delightful recipe combines crunchy cabbage with sweet pineapple and creamy Greek yogurt dressing, eliminating mayonnaise for a lighter option. Topped with coarsely chopped macadamia nuts, this tropical side dish adds a nutty crunch and an unexpected burst of flavor that will impress your guests. Quick to prepare in just 10 minutes, this coleslaw is not only delicious but also versatile—ideal as a side dish, taco topping, or even as a light lunch on its own.
Ingredients
- 3/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons pineapple juice
- 1 bag (10-15 oz.) coleslaw mix or shredded cabbage
- 1 cup pineapple tidbits (drained)
- 1/2 cup macadamia nuts (coarsely chopped)
Instructions
- In a medium bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper until smooth.
- In a large bowl, combine coleslaw mix with pineapple tidbits and macadamia nuts.
- Pour the dressing over the slaw mixture and stir gently to coat everything evenly.
- Serve immediately or refrigerate for up to 3 days for best texture.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Choose fresh ingredients for optimal flavor. Allow the coleslaw to chill in the fridge for at least 30 minutes before serving to enhance flavors. Feel free to customize by adding fruits like mango or using different nuts like almonds.