Name: Hawaiian Coleslaw
Prep time: 15 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 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; one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage; 1 cup pineapple tidbits from a can, drained; 1/2 cup macadamia nuts, coarsely chopped

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Every summer, as the sun began to set and the warm breeze danced through our backyard, my family would gather for our annual luau. The star of the table was always the Hawaiian coleslaw, with its creamy dressing and delightful crunch. The sweet tang of pineapple and the rich crunch of macadamia nuts made each bite a comforting reminder of those warm evenings spent together. This refreshing Hawaiian coleslaw is not only easy to prepare but also brings a tropical twist to any meal, making it a beloved staple in our home.

Hawaiian Coleslaw - detail 1

What Is Hawaiian Coleslaw?

Hawaiian coleslaw is a vibrant, tropical twist on traditional coleslaw, featuring a creamy dressing that perfectly complements the crunchy cabbage and sweet pineapple. This refreshing salad is a crowd-pleaser, ideal for barbecues, picnics, or just as a delightful side dish.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (includes chilling)
Servings: 6

Why You’ll Love Hawaiian Coleslaw

Quick Preparation: With just 15 minutes of prep time, you can whip up this delightful dish in no time.
Simple Ingredients: Made with everyday staples like cabbage, yogurt, and pineapple, it’s easy to find everything you need.
Beginner-Friendly Method: The step-by-step instructions make it perfect for novice cooks and seasoned chefs alike.
Perfect for Gatherings: This coleslaw is a hit at barbecues, potlucks, or family dinners, adding a tropical flair to your meal.
Make-Ahead Convenience: Prepare it a day in advance to let the flavors meld, making it even more delicious when served.

Ingredients You’ll Need

3/4 cup plain Greek yogurt – for a creamy base; you can substitute with sour cream for a tangy flavor.
1 Tablespoon Dijon mustard – adds a nice kick; yellow mustard can also work in a pinch.
1 Tablespoon apple cider vinegar – enhances the dressing’s tang; white vinegar is a suitable alternative.
2 Tablespoons pineapple juice – use juice reserved from draining the can of pineapple tidbits for added sweetness.
1/2 teaspoon Kosher salt – enhances flavor; feel free to adjust to taste.
1/4 teaspoon black pepper – adds warmth; freshly cracked pepper is best.
one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage – for a crunchy base; you can use green or purple cabbage.
1 cup pineapple tidbits from a can, drained – brings sweetness and texture; fresh pineapple can also be used for a brighter flavor.
1/2 cup macadamia nuts, coarsely chopped – for a delightful crunch; walnuts or pecans can be substituted for a different nutty flavor.

Step-by-Step Instructions

Preparing the Ingredients

Gather all your ingredients on the kitchen counter to make the process smooth and enjoyable.
Open the can of pineapple tidbits and drain the juice into a small bowl, reserving it for the dressing.
Measure out the coleslaw mix or shred your cabbage if using a whole head. Set it aside.
Coarsely chop the macadamia nuts for that perfect crunch and set them aside as well.

Making the Dressing

In a large mixing bowl, combine the plain Greek yogurt, Dijon mustard, apple cider vinegar, and the reserved pineapple juice.
Sprinkle in the Kosher salt and black pepper, then whisk everything together until smooth and creamy.
Take a moment to inhale the delightful aroma of the tangy dressing; it sets the stage for the coleslaw.

Mixing the Coleslaw

Add the coleslaw mix to the dressing in the bowl, using a spatula to fold it in gently until every piece is coated.
Next, fold in the pineapple tidbits and chopped macadamia nuts, being careful not to crush the nuts.
Pro Tip: Taste the mixture at this stage and adjust the seasoning if needed—feel free to add more salt or a splash of pineapple juice for sweetness.

Chilling the Coleslaw

Once everything is mixed well, cover the bowl with plastic wrap or a lid.
Place the coleslaw in the refrigerator for at least 30 minutes; this helps the flavors meld beautifully.
The longer it chills, the better it tastes, so if you have time, let it rest for up to a day before serving!

Variations

Add diced red bell peppers for a pop of color and extra crunch.
Incorporate shredded carrots for a touch of sweetness and vibrant color.
For a spicy kick, mix in some jalapeños or a dash of cayenne pepper.
Try using a dairy-free yogurt for a vegan-friendly option.
Substitute cashews for macadamia nuts for a different nutty flavor.

Serving and Storage Tips

Serving

Serve your Hawaiian coleslaw chilled as a refreshing side dish at barbecues or picnics. It pairs wonderfully with grilled meats or as a topping for sandwiches and tacos, adding a tropical twist to any meal. For more side dish ideas, check out our side dish recipes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it, but note that the texture may change. When ready to eat, simply thaw in the fridge and give it a good stir before serving.

Common Mistakes

Using too much dressing can make the coleslaw soggy; start with less and add more to taste.
Not chilling long enough can prevent flavors from developing; aim for at least 30 minutes.
Overmixing can crush the nuts and pineapple; fold gently to keep the texture intact.
Skipping the tasting step can lead to unbalanced flavors; always taste and adjust seasoning before serving.

Helpful Notes

For a creamier texture, add a bit more Greek yogurt.
Swap out macadamia nuts for sunflower seeds for a nut-free version.
Add shredded coconut for a tropical flair.
Use fresh pineapple for a brighter taste, if available.
This recipe is gluten-free as long as all ingredients are verified gluten-free. For more gluten-free options, explore our gluten-free recipes.

Frequently Asked Questions

Can the recipe be frozen?

While Hawaiian coleslaw can be frozen, it’s best enjoyed fresh. Freezing may alter the texture of the cabbage and pineapple, making it a bit mushy upon thawing. If you do freeze it, ensure it’s in an airtight container and consume it within a month for optimal flavor.

Can ingredients be substituted?

Absolutely! You can substitute plain Greek yogurt with sour cream for a tangy flavor. Dijon mustard can be swapped for yellow mustard, and you can use any type of vinegar you have on hand. For the nuts, walnuts or pecans work well if macadamia nuts aren’t available. For more recipe inspiration, visit our all recipes page.

How to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will help to maintain its freshness and flavor. Give it a good stir before serving again, as the dressing may separate slightly.

Can the recipe be made ahead?

Yes, making Hawaiian coleslaw ahead of time is encouraged! Prepare it a day in advance to allow the flavors to meld together beautifully. Just be sure to keep it covered in the refrigerator until you’re ready to serve.

Final Thoughts

I truly hope you give this Hawaiian coleslaw a try! It’s the perfect balance of creamy, sweet, and crunchy, making it a delightful addition to any meal. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, this recipe will surely bring a little taste of the tropics to your table. Share it with family and friends, and let the comforting flavors create joyful memories together. Happy cooking!