This Hawaiian coleslaw is a fun twist on the classic side dish! With crunchy cabbage, sweet pineapple, and a creamy dressing, it’s the perfect balance of flavors to brighten up any meal.
I love serving this slaw at summer barbecues. It’s so zesty and refreshing that it even makes you feel like you’re on a beach somewhere! Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Cabbage: The base of your coleslaw. I often use green cabbage for its crunch, but adding red cabbage gives it a colorful pop. If you’re in a pinch, you can also use pre-packaged coleslaw mix, which often has a mix of cabbages and carrots.
Pineapple: Crushed pineapple adds delightful sweetness. If fresh pineapple is on hand, you could use that, just chop it very finely. For a low-sugar option, try using unsweetened pineapple or even mandarin oranges.
Mayonnaise: This is key to the creamy dressing. If you’re looking for a healthier twist, Greek yogurt makes a great substitute. I like to mix half mayo and half yogurt for a creamy yet tangy flavor!
Apple Cider Vinegar: It adds a zesty kick. If you don’t have it, white vinegar works too, but it’s a bit sharper. Lemon juice is also a good option for brightness!
What’s the Best Way to Prepare Cabbage for Coleslaw?
Getting the cabbage ready is crucial for the texture of your coleslaw. Here’s a simple way to shred your cabbage:
- First, cut the cabbage in half and remove the core.
- Place half the cabbage flat side down, and slice it into thin strips.
- For even finer shreds, stack a few slices and cut them crosswise. Be careful with your fingers!
Don’t worry about being perfect; even if the pieces are a bit uneven, they will still taste great once mixed with the dressing!
Easy Hawaiian Coleslaw Recipe with Pineapple
Ingredients You’ll Need:
For the Slaw:
- 1/2 head green cabbage, finely shredded
- 1/4 head red cabbage, finely shredded (optional for color)
- 1 cup shredded carrots
- 1 cup crushed pineapple, drained (reserve juice)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful Hawaiian coleslaw takes about 15 minutes to prepare and at least 1 hour to chill in the refrigerator. The chilling time is important as it allows the flavors to mix beautifully and the cabbage to soften slightly. Altogether, you can have a refreshing side dish ready in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Mix the Veggies:
Start by grabbing a large mixing bowl. Add the finely shredded green cabbage, the optional red cabbage, and the shredded carrots. Use your hands or a large spoon to toss everything together until well-mixed. It should look colorful and inviting!
2. Whip Up the Dressing:
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, and about 2 tablespoons of the reserved pineapple juice (this adds sweetness and flavor!). Whisk until the dressing is smooth and creamy—this will be the magic that ties everything together!
3. Combine Everything:
Pour the dressing over the mixed cabbage and carrot. Now, stir well to coat all the vegetables with the dressing, making sure every piece is covered. This will help bring out the flavors of your coleslaw!
4. Add the Pineapple:
Now it’s time to add in the drained crushed pineapple. Gently fold it into the slaw mixture, being careful not to mash it too much. You want the pineapple to stay chunky and spread evenly throughout the coleslaw.
5. Season to Taste:
Sprinkle in some salt and freshly ground black pepper to taste. Give it another good stir! Enjoy the taste of summer while you prepare to chill the slaw.
6. Chill Out:
Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the coleslaw to chill for at least 1 hour before serving. This lets all the delicious flavors meld together, resulting in a refreshing dish!
7. Serve and Enjoy!
Once chilled, give your Hawaiian coleslaw a quick stir again before serving. It’s now ready to be enjoyed! This dish pairs perfectly with grilled meats or can be eaten as a refreshing side by itself. Enjoy the tropical flavors!
Can I Use Pre-Packaged Coleslaw Mix Instead of Fresh Cabbage?
Absolutely! Pre-packaged coleslaw mix is a great time-saver and usually includes a mix of shredded cabbages and carrots. Just measure out about 4 cups and skip the shredding step. It’s a quick and convenient option that still tastes fantastic!
How Can I Make This Slaw Vegan-Friendly?
To make this Hawaiian coleslaw vegan, simply replace the mayonnaise with a vegan mayonnaise alternative. Many brands offer delicious, creamy vegan mayo that will keep the slaw just as rich and flavorful!
Can I Add Other Ingredients to This Coleslaw?
Definitely! Feel free to get creative. You can add diced bell peppers for extra crunch, chopped green onions for a zesty kick, or even some toasted shredded coconut for added tropical flavor. Just be sure to keep the ratios balanced so the salad doesn’t become too wet.
How Long Will Leftovers Last in the Fridge?
The coleslaw will last in an airtight container in the refrigerator for up to 3 days. It will continue to soften as it sits, so if you prefer a crunchier texture, enjoy it within the first day or two!
