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
- Prep the veggies: In a large bowl, combine cabbages, carrot, pineapple, coconut, red onion, and cilantro.
- Make the dressing: Whisk together mayo, yogurt, vinegar, honey, lime zest, salt, pepper, and garlic powder.
- Combine: Pour dressing over slaw and toss well.
- Chill: Refrigerate for at least 30 minutes (up to 2 hours) before serving.
- 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! 🍍✨
