No-Mayo Hawaiian Pineapple Coleslaw
This refreshing no-mayo Hawaiian pineapple coleslaw combines crunchy cabbage and sweet pineapple for a lighter, vibrant side dish perfect for summer cookouts and picnics.
Ingredients
Coleslaw Base
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup fresh pineapple, diced Use fresh ripe pineapple for best flavor
- 1/2 cup red bell pepper, chopped
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped Can substitute with mint for a different flavor
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey Adjust sweetness to taste
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Begin by preparing your vegetables. Cut the cabbage into thin shreds and grate the carrots. Dice the fresh pineapple into small chunks and chop the red bell pepper.
- In a large bowl, combine the shredded cabbage, grated carrots, diced pineapple, chopped red bell pepper, sliced green onions, and chopped cilantro.
- In a small bowl, whisk together the apple cider vinegar, honey, and olive oil until well combined.
- Drizzle the dressing over the prepared vegetable mixture.
- Toss the coleslaw until all ingredients are evenly coated with the dressing.
- Season with salt and pepper to taste. Adjust the flavors as desired.
- Give the mixture a final toss to ensure everything is well combined.
- For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving, allowing the ingredients to meld together.
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Notes
Store in an airtight container for up to three days. It’s best consumed sooner for optimal texture. Consider separating the dressing from the slaw if preparing in advance.