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–+ servings

Hawaiian Pineapple Coleslaw without Mayonnaise

A refreshing and tropical coleslaw that combines crunchy cabbage with sweet pineapple and a tangy dressing, perfect for summer barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Hawaiian
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
Fruits
  • 1 cup fresh pineapple chunks can use canned if fresh is unavailable
Dressing
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or agave syrup for vegan option
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the shredded cabbage and carrots.
Add Pineapple
  1. Fold in the pineapple chunks gently to the cabbage and carrot mixture.
Make the Dressing
  1. In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper until well combined.
Combine
  1. Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
Serve
  1. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 28gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

This coleslaw can be made a day in advance for better flavor. Adjust sweetness by adding more honey if desired.

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