Description
A refreshing Hawaiian coleslaw with a creamy dressing and a tropical twist.
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
- 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
Instructions
- In a large bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, and pineapple juice.
- Add Kosher salt and black pepper; mix well.
- Stir in coleslaw mix until evenly coated.
- Add pineapple tidbits and macadamia nuts; gently fold together.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust sweetness by adding more pineapple juice if desired.
- Serve as a side dish or topping for sandwiches.
- This coleslaw can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Hawaiian Coleslaw, coleslaw, salad, tropical salad