Description
A refreshing Sweet & Tangy Hawaiian Pineapple Coleslaw featuring a vibrant mix of shredded cabbage, carrots, and juicy crushed pineapple, tossed in a creamy, tangy dressing with a hint of heat. Perfect as a side dish for barbecues, picnics, and summer gatherings.
Ingredients
Scale
Coleslaw Mix
- 1 bag (14 oz or 400g) coleslaw mix (shredded green cabbage and carrots)
Fruit
- 1 can (8 oz or 225g) crushed pineapple, drained (reserve juice)
Dressing
- 1/2 cup (120g) mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
- A pinch of red pepper flakes
- Reserved pineapple juice (about 2-3 tablespoons)
Garnish
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
Instructions
- Drain Pineapple: Drain the crushed pineapple completely, reserving the juice to use in the dressing for added flavor and sweetness.
- Prepare Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, pineapple juice, Dijon mustard, salt, pepper, and red pepper flakes until smooth and well combined.
- Combine Coleslaw Mix and Pineapple: In a large mixing bowl, combine the coleslaw mix with the drained crushed pineapple, gently folding to mix evenly without breaking down the cabbage.
- Toss with Dressing: Pour the prepared dressing over the coleslaw and pineapple mixture. Toss thoroughly to ensure all pieces are coated evenly with the sweet and tangy dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill.
- Garnish and Serve: Before serving, garnish with sliced green onions and chopped cilantro for a fresh, vibrant finish.
Notes
- For best flavor, refrigerate the coleslaw for at least 30 minutes or up to 2 hours before serving.
- You can substitute mayonnaise with a vegan mayo alternative for a vegan version.
- Adjust the sugar and vinegar quantities to balance sweetness and tanginess according to your taste preference.
- Adding a pinch of red pepper flakes brings a subtle heat; omit if you prefer a milder slaw.
- This coleslaw pairs beautifully with grilled meats, seafood, or as a refreshing side for sandwiches.
