Hawaiian Coleslaw 🌺

A tropical twist on classic coleslaw! Sweet, tangy, and crunchy with pineapple, coconut, and a creamy lime dressing. Perfect for luaus, BBQs, or as a refreshing side dish.

🥗 Ingredients

(Serves 6-8)

For the Slaw:

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 large carrot, julienned or grated
• 1 cup fresh pineapple, diced (or canned, drained)
• ½ cup shredded coconut (sweetened or unsweetened)
• ¼ cup thinly sliced red onion
• ¼ cup chopped cilantro (optional)
• ½ cup macadamia nuts, chopped (optional, for crunch)

For the Dressing:

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt (or sour cream)
• 2 tbsp apple cider vinegar (or lime juice)
• 1 tbsp honey (or agave)
• 1 tsp lime zest
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

👩‍🍳 Instructions

1. Prep the veggies: In a large bowl, combine cabbages, carrot, pineapple, coconut, red onion, and cilantro.
2. Make the dressing: Whisk together mayo, yogurt, vinegar, honey, lime zest, salt, pepper, and garlic powder.
3. Combine: Pour dressing over slaw and toss well.
4. Chill: Refrigerate for at least 30 minutes (up to 2 hours) before serving.
5. Garnish: Top with macadamia nuts and extra coconut or pineapple chunks.

🌴 Tips & Variations

✔ For extra creaminess, add 2 tbsp coconut milk to the dressing.
✔ Make it vegan by using dairy-free yogurt and vegan mayo.
✔ Add protein with grilled shrimp or shredded chicken for a main-dish salad.
✔ Spice it up with a pinch of red pepper flakes or diced jalapeño.

Best served with:

• Kalua pork
• Grilled chicken
• Fish tacos
• Hawaiian burgers

This colorful slaw stays fresh for 2-3 days in the fridge (without nuts). The flavors get even better as they meld!

Love pineapple? Try adding mango or mandarin oranges too! 🍍✨