A vibrant and refreshing twist on classic coleslaw, this recipe combines the crunch of cabbage with the sweetness of pineapple and a creamy, tangy dressing. Perfect for summer barbecues, picnics, or as a side dish to complement grilled meats and seafood.
Ingredients:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup pineapple chunks (fresh or canned), drained
- ½ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Preparation:
This coleslaw comes together quickly with minimal prep work. The key is ensuring all the ingredients are properly prepped for the best texture and flavor.
- Step 1: Prepare the Cabbage. If using a whole head of cabbage, remove the outer leaves and discard. Quarter the cabbage and thinly slice each quarter using a sharp knife or a mandoline for uniform shredding. Repeat with the red cabbage.
- Step 2: Prep the Remaining Vegetables. Peel and shred the carrots using a grater. Slice the green onions thinly, including the green parts for added flavor and color. Chop the fresh cilantro finely.
- Step 3: Drain the Pineapple. If using canned pineapple, drain it thoroughly to prevent the coleslaw from becoming watery. Pat dry with a paper towel if necessary. If using fresh pineapple, peel, core, and chop it into bite-sized chunks.
- Step 4: Make the Dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Ensure the dressing is smooth and well combined. Taste and adjust seasonings as needed. The dressing should be slightly tangy and sweet.
- Step 5: Combine and Chill. In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped cilantro. Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Why You’ll Love This Recipe:
This Hawaiian Pineapple Coleslaw is more than just a side dish; it’s an experience! The combination of crisp vegetables, sweet pineapple, and a creamy, tangy dressing creates a flavor profile that is both refreshing and satisfying. It’s incredibly versatile, pairing well with a variety of dishes, from grilled chicken and fish to pulled pork sandwiches and veggie burgers. The addition of Greek yogurt makes the dressing lighter and healthier than traditional coleslaw dressings, and the recipe is easy to customize with your favorite ingredients. Plus, it’s quick to make, perfect for busy weeknights or last-minute gatherings.
Serving Suggestions:
- BBQ Companion: Serve alongside grilled ribs, chicken, or burgers. The coleslaw’s acidity cuts through the richness of the meats.
- Taco Topping: Add a scoop to fish tacos or pulled pork tacos for a burst of flavor and texture.
- Salad Base: Use as a base for a more substantial salad by adding grilled shrimp, chicken, or tofu.
- Sandwich Side: Pair with sandwiches like BLTs or veggie wraps for a refreshing side.
- Picnic Staple: Bring to potlucks, picnics, and outdoor events. It travels well and is always a crowd-pleaser.
Tips:
- Cabbage Prep: For the best texture, ensure the cabbage is shredded thinly and evenly. A mandoline can be helpful for this.
- Dressing Consistency: If the dressing is too thick, add a tablespoon of milk or water to thin it out.
- Make Ahead: The coleslaw can be made a day ahead of time. The flavors will meld together even more, but be aware that the cabbage may soften slightly.
- Pineapple Quality: Fresh pineapple will provide the best flavor, but canned pineapple is a convenient alternative. Just make sure to drain it thoroughly.
- Add Crunch: Add toasted almonds, pecans, or sunflower seeds for added crunch and nutty flavor.
Preparation Time: 15 minutes Cooking Time: 0 minutes (Chilling time: 30 minutes minimum) Total Time: 45 minutes
Nutritional Information (Approximate, per serving):
- Calories: 200
- Protein: 2g
- Sodium: 150mg
(Note: Nutritional information can vary based on specific ingredient brands and portion sizes.)
Conclusion:
Hawaiian Pineapple Coleslaw is a delightful and versatile side dish that brings a taste of the tropics to your table. Its vibrant flavors, easy preparation, and customizable nature make it a must-try recipe for any occasion. Whether you’re hosting a summer barbecue or simply looking for a refreshing side to complement your meals, this coleslaw is sure to be a hit. Enjoy the perfect blend of sweet, tangy, and crunchy in every bite!
Q&A:
Q1: Can I make this coleslaw ahead of time?
A: Absolutely! In fact, it’s recommended to make it at least 30 minutes before serving to allow the flavors to meld. You can even make it a day in advance, but keep in mind that the cabbage might soften slightly over time. Store it in an airtight container in the refrigerator.
Q2: I don’t have Greek yogurt. Can I substitute it with something else?
A: Yes, you can substitute Greek yogurt with sour cream or even more mayonnaise. However, the Greek yogurt adds a nice tang and reduces the overall fat content. If you want a lighter option, try using light sour cream or a combination of light mayonnaise and a tablespoon of lemon juice.
Q3: What other fruits or vegetables can I add to this coleslaw?
A: The possibilities are endless! Diced apples, mandarin oranges, bell peppers (red, yellow, or orange), and shredded jicama would all be delicious additions. Just be sure to adjust the amount of dressing as needed to coat all the ingredients evenly.
Q4: Can I make this recipe vegan?
A: Yes! Simply substitute the mayonnaise with a vegan mayonnaise alternative and use maple syrup instead of honey. Ensure that all your ingredients are plant-based. The flavor will be slightly different but still delicious.
Q5: How long does this coleslaw last in the refrigerator?
A: This coleslaw will last for up to 3 days in an airtight container in the refrigerator. After that, the cabbage may start to wilt and the flavors may degrade. It’s best enjoyed fresh, so try to consume it within the first day or two for the best texture and taste.
