Description
This Hawaiian Pineapple Coleslaw is a bright, tropical side dish made with Greek yogurt, pineapple tidbits, crunchy cabbage, and macadamia nuts. It is creamy without mayonnaise and pairs perfectly with summer meals.
Ingredients
Scale
- 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
- 1 bag coleslaw mix, 10 to 15 ounces, or about 4 to 5 cups shredded cabbage, green or a mix of red and green
- 1 cup canned pineapple tidbits, drained
- 1/2 cup macadamia nuts, coarsely chopped
Instructions
- Mix the dressing.
In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, kosher salt, and black pepper. Stir until the mixture is smooth and fully blended. - Prepare the slaw ingredients.
In a large bowl, add the coleslaw mix, drained pineapple tidbits, and chopped macadamia nuts. Toss them together so the fruit and nuts distribute evenly through the cabbage. - Add the dressing.
Pour the yogurt dressing over the slaw mixture. Stir gently but thoroughly until everything is coated and the dressing reaches all the cabbage. - Serve or chill.
Serve the Hawaiian Pineapple Coleslaw immediately for the crispiest texture, or cover and refrigerate it until you are ready to serve. It will keep for a couple of days, but it will soften and lose some crunch over time.
Notes
- The pineapple juice should come from the canned tidbits so nothing goes to waste.
- The slaw tastes best fresh, but it can be made a little ahead if needed.
- For extra crunch, add the dressing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 16g
- Sodium: 235mg
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 2mg