This Easy Hawaiian Coleslaw is a fun twist on the classic dish! It mixes crunchy cabbage with sweet pineapple for a refreshing taste that you’ll love. Perfect for summer meals!
Trust me, the pineapple adds a burst of joy in every bite. It’s like a party in a bowl! I like to serve it with grilled burgers or even at picnics. Yum!
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here, providing a crunchy base. If you want a bit of color and extra flavor, you can mix in red cabbage too.
Carrot: Shredded carrots add a nice sweetness and vibrant color. If you’re short on time, pre-shredded carrots are a great option. You can also substitute with diced bell peppers for a different crunch.
Pineapple: The crushed pineapple brings the tropical flavor. Fresh pineapple can work, but make sure to finely chop it. You can use canned pineapple too, just remember to drain it well. For a different twist, try mango!
Mayonnaise: This gives creaminess to the coleslaw. If you’re looking for a lighter version, plain yogurt or a vegan mayo can substitute well.
Sugar: It balances the acidity from the vinegar. If you’re watching sugar intake, honey or agave syrup can be a good alternative.
How Can I Ensure My Coleslaw is Perfectly Creamy?
The key to a creamy coleslaw is in the dressing! Make sure you whisk the mayonnaise, pineapple juice, and vinegar together well until smooth. This helps to evenly coat the veggies.
- Start with a small amount of dressing and add more to your taste. This way, the coleslaw won’t get too soggy.
- Letting it chill in the fridge for at least 30 minutes lets the flavors combine beautifully. The cabbage will soften a bit without losing its crunch.
- Before serving, toss it again to make sure everything is evenly coated.
With these tips, you’re on your way to a delicious and refreshing coleslaw every time!
Easy Hawaiian Coleslaw Recipe with Pineapple
Ingredients You’ll Need:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded carrot
- 1/2 cup crushed pineapple, drained (reserve juice)
- 1/4 cup mayonnaise
- 1-2 tablespoons pineapple juice (reserved from the crushed pineapple)
- 2 teaspoons white vinegar
- 1 tablespoon sugar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This easy coleslaw recipe will take you about 10 minutes to prepare, plus an additional 30 minutes to chill in the refrigerator. Perfect for making ahead of time for picnics, parties, or barbecues!
Step-by-Step Instructions:
1. Combine the Veggies:
In a large mixing bowl, combine the shredded green cabbage and shredded carrot. This mix will create a nice crunchy texture that’s the foundation of your coleslaw.
2. Add the Pineapple:
Next, add the drained crushed pineapple to the bowl. Make sure to reserve about 1-2 tablespoons of its juice for the dressing! The pineapple will give a sweet, tropical twist to your slaw.
3. Mix the Dressing:
In a separate smaller bowl, whisk together the mayonnaise, reserved pineapple juice, white vinegar, and sugar until it’s smooth and well combined. This dressing is what makes the coleslaw creamy and flavorful.
4. Combine Everything:
Now, pour the dressing over the cabbage mixture and toss everything together until the veggies are evenly coated. It should look delicious and fresh!
5. Season It:
Season your mixture with salt and freshly ground black pepper to taste. Just add a pinch at a time and taste it as you go—this way, you can get the flavor just right!
6. Chill Out:
Cover the bowl and refrigerate the coleslaw for at least 30 minutes. Chilling lets all those sweet and tangy flavors meld together beautifully.
7. Final Toss:
Before serving, give the coleslaw a good toss to make sure everything is well mixed again. You can adjust the seasoning if needed.
8. Serve and Enjoy:
Serve your chilled Hawaiian coleslaw as a refreshing side dish alongside your favorite grilled meats or sandwiches. It’s sure to brighten up your meal!
Enjoy your sweet and tangy Hawaiian coleslaw with a tropical twist!
FAQ About Easy Hawaiian Coleslaw with Pineapple
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple will work just fine. Just make sure to chop it finely and adjust the sweetness according to your taste since it might be less sweet than canned.
How Do I Make This Recipe Vegan?
To make this coleslaw vegan, simply substitute the mayonnaise with a plant-based mayonnaise or a vegan yogurt. The dressing will still be creamy and delicious!
Can I Prepare This Coleslaw in Advance?
Yes, you can! It’s perfect for making ahead. Just prepare the coleslaw, cover it tightly, and store it in the refrigerator for up to 2 days. Just give it a quick toss before serving to refresh it!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just note that the cabbage may soften a bit the longer it sits, but it will still taste great!
