Tropical Hawaiian Coleslaw: A Bright, Guilt-Free Delight

Hawaiian Coleslaw is a refreshing twist with pineapple and Greek yogurt, perfect for summer gatherings.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 6 cups

Course: Salads

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

1 cup Plain Greek Yogurt Substitute with regular yogurt for similar texture.
2 tablespoons Dijon Mustard Adjust the amount for desired spice level.
3 tablespoons Apple Cider Vinegar White vinegar can be used as a substitute.
1/4 cup Pineapple Juice Use reserved juice from canned pineapple.
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper Can be omitted for milder flavor.

Slaw

4-5 cups Coleslaw Mix or Shredded Cabbage Use any combination of green or red cabbage.
1 cup Pineapple Tidbits Fresh or canned.
1/2 cup Chopped Macadamia Nuts Substitute with cashews or almonds if desired.

Equipment

Mixing bowl
Spatula
Whisk

Method

Preparation Steps

In a medium mixing bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, and pineapple juice. Whisk until smooth and creamy.
In a large bowl, toss together coleslaw mix, pineapple tidbits, and macadamia nuts until evenly distributed.
Pour dressing over slaw mixture and gently fold to combine, ensuring all ingredients are well-coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve immediately or chill a bit longer for a slightly softer slaw.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 0.5mg

Notes

For best results, store dressing separately from slaw if making ahead to maintain freshness.

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