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Hawaiian Pineapple Coleslaw

A refreshing coleslaw with a delightful mix of pineapple, cabbage, and macadamia nuts, perfect as a side for grilled dishes and sweet desserts.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Hawaiian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dressing
  • 3/4 cup plain Greek yogurt Provides richness and tang.
  • 1 Tablespoon Dijon mustard Adds a subtle kick.
  • 1 Tablespoon apple cider vinegar Brings acidity.
  • 2 Tablespoons pineapple juice Enhances the tropical flavor.
  • 1/2 teaspoon Kosher salt Enhances flavor.
  • 1/4 teaspoon black pepper Provides seasoning.
For the slaw
  • 1 bag coleslaw mix or 4 to 5 cups shredded cabbage Base of the coleslaw.
  • 1 cup pineapple tidbits from a can, drained Adds sweetness.
  • 1/2 cup macadamia nuts, coarsely chopped Adds crunch.

Method
 

Preparation
  1. In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
  2. In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
  3. Pour the dressing over the slaw and stir to distribute evenly.
  4. Serve immediately or store in the refrigerator until ready to serve.
Serving
  1. Serve chilled, allowing it to sit for 10-15 minutes after taking it from the fridge.
  2. Spoon it into a shallow bowl so that the macadamia bits sit on top.

Notes

For a crunchy texture, shred your own cabbage and dress just before serving. Reserve macadamias until just before serving for additional crunch. To enhance flavor, toast macadamias briefly in a dry skillet before adding.