Name: Hawaiian Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Hawaiian
Ingredients: 10 ounce bag of coleslaw mix (or 4 cups shredded cabbage and carrot mix); 2 tablespoons chopped cilantro; 1 15-ounce can crushed pineapple, drained; 1 tablespoon apple cider vinegar; 1/2 cup mayonnaise; Salt to taste; Freshly ground black pepper to taste

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Introduction

Hawaiian coleslaw is a refreshing twist on the classic side dish, blending crisp cabbage and carrots with sweet pineapple and tangy apple cider vinegar. This easy-to-make salad adds a tropical flair to any meal and is perfect for gatherings or weeknight dinners.

A clear white bowl filled with creamy coleslaw made of finely shredded pale green cabbage mixed with thin orange carrot strips. The coleslaw has a smooth, slightly shiny texture from the dressing, with small green herb flecks sprinkled throughout. A light wooden spoon rests inside the bowl, partially submerged in the mixture, as if ready to serve. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounce bag of coleslaw mix (or 4 cups shredded cabbage and carrot mix)
2 tablespoons chopped cilantro
1 (15-ounce) can crushed pineapple, drained
1 tablespoon apple cider vinegar
1/2 cup mayonnaise
Salt and pepper, to taste

Instructions

Step 1: In a bowl, mix together apple cider vinegar, mayonnaise, chopped cilantro, and a few shakes of salt until smooth.
Step 2: In a large serving bowl or storage container, combine the drained pineapple with the coleslaw mix and chopped cilantro.
Step 3: Pour the dressing over the coleslaw mixture and toss well to combine. Add several turns of black pepper on top, then taste and adjust seasoning as needed.
Step 4: For best results, refrigerate the coleslaw for a few hours to let the flavors meld. Although it is best served the same day, chilling helps deepen the taste.

Tips & Variations

Substitute mayonnaise with Greek yogurt for a lighter version.
For extra crunch, add chopped nuts like macadamia or toasted almonds.
Mix in diced red bell pepper or green onions for additional color and flavor.
Use fresh pineapple if available and finely chop before draining excess juice.

Storage

Store leftover Hawaiian coleslaw in an airtight container in the refrigerator for up to 2 days. Stir before serving, and keep in mind it’s best enjoyed fresh to maintain its crisp texture and vibrant flavors.

How to Serve

The image shows a clear glass bowl filled with coleslaw made of shredded white cabbage and thin carrot strips mixed together. The texture is creamy and slightly chunky, with a wooden spoon stirring the salad from the side. The colors are pale green, orange, and white, all lightly coated with a creamy dressing. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Hawaiian coleslaw ahead of time?

Yes, it can be made a few hours ahead to allow flavors to meld. However, avoid making it too far in advance as the cabbage can become soggy.

Is this coleslaw gluten-free?

Yes, this recipe contains no gluten ingredients and is naturally gluten-free.