Description
This Hawaiian Pineapple Coleslaw without Mayonnaise is a refreshing and tangy side dish that combines shredded cabbage, sweet pineapple tidbits, and crunchy macadamia nuts. Dressed with a creamy Greek yogurt-based dressing infused with Dijon mustard, apple cider vinegar, and pineapple juice, this coleslaw offers a healthier twist without sacrificing flavor or texture. Ready in just 10 minutes, it’s perfect for summer barbecues, potlucks, or a light lunch accompaniment.
Ingredients
Dressing
- 3/4 cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Coleslaw
- 1 (10-15 oz.) bag coleslaw mix (about 4-5 cups shredded cabbage, a mix of green and red cabbage preferred)
- 1 cup drained pineapple tidbits (from a can)
- 1/2 cup macadamia nuts, coarsely chopped
Instructions
- Prepare the dressing: In a medium bowl, combine the plain Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, Kosher salt, and black pepper. Stir the ingredients together thoroughly until the dressing is smooth and well combined.
- Combine coleslaw ingredients: In a large bowl, add the coleslaw mix, drained pineapple tidbits, and coarsely chopped macadamia nuts. Toss them gently to mix the ingredients evenly.
- Dress the coleslaw: Pour the prepared dressing over the coleslaw mixture. Stir everything together carefully to ensure the dressing is evenly distributed throughout the slaw.
- Serve or store: Serve the coleslaw immediately for the freshest crunch, or refrigerate until ready to serve. Note that storing for a couple of days may soften the texture and reduce crunchiness.
Notes
- For best texture, serve the coleslaw soon after preparation.
- You can substitute macadamia nuts with other crunchy nuts like pecans or cashews if preferred.
- If you like a sweeter slaw, add a teaspoon of honey or maple syrup to the dressing.
- To make it spicier, include a pinch of cayenne pepper or a dash of hot sauce in the dressing.
- This recipe keeps well in the fridge for up to 2 days but may lose some crunch.
