Description
Say goodbye to heavy, creamy coleslaw and hello to this No-Mayo Hawaiian Pineapple Coleslaw Recipe that’s crisp, sweet, tangy, and incredibly refreshing.
Ingredients
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1½ cups pineapple chunks (fresh or canned in juice, drained)
¼ cup chopped red onion
¼ cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 tablespoon fresh lime juice
Salt and pepper to taste
Optional garnish: chopped cilantro or green onions
Instructions
Step 1: Prep the Vegetables
Shred your cabbages and carrots using a knife, grater, or food processor. Dice the red onion finely.
Step 2: Mix the Dressing
In a small bowl or jar, combine the apple cider vinegar, olive oil, honey, lime juice, salt, and pepper. Whisk until emulsified.
Step 3: Combine
In a large bowl, mix the cabbage, carrots, pineapple chunks, and red onion. Pour the dressing over and toss until everything is evenly coated.
Step 4: Chill and Serve
Let the coleslaw chill for at least 30 minutes before serving to allow the flavors to develop. Top with chopped cilantro or green onions if desired.
Notes
- Use freshly shredded cabbage rather than pre-packaged mixes for the best texture.
- Drain canned pineapple thoroughly to avoid a soggy salad.
- Add lime juice just before serving to keep the flavor fresh.
- Prep Time: 10
- Category: appetizer
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 130
- Sugar: 9g
- Fat: 8g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 1g
Keywords: No-Mayo Hawaiian Pineapple Coleslaw Recipe