Description
A crunchy and refreshing Hawaiian Pineapple Coleslaw with a light Greek yogurt dressing, perfect for BBQs and sandwiches.
Ingredients
Coleslaw Base
- 6 to 7 cups Coleslaw mix or shredded green cabbage and carrots (Use pre-packaged slaw mix or shred your own.)
- 1 to 1.5 cups Pineapple, drained well if using canned or chopped fresh (Ensure pineapple is well drained to avoid excess moisture.)
Dressing
- 1/2 cup Greek yogurt, plain, preferably 2 percent or whole (Use thicker yogurt for best texture.)
- 1 to 2 tablespoons Lime juice or lemon juice (Lime juice preferred for flavor.)
- 1 tablespoon Apple cider vinegar (For added tang.)
- 1 to 2 teaspoons Honey or maple syrup (Optional for sweetness.)
- 1/2 teaspoon Salt (Adjust to taste.)
- to taste Black pepper
- 1/4 teaspoon Garlic powder (Optional for added flavor.)
Optional Add Ins
- to taste Sliced green onions, chopped cilantro, toasted coconut, or chopped nuts (Customize according to preference.)
Instructions
Preparation
- Add your coleslaw mix to a large bowl.
- Drain pineapple very well, then fold it into the cabbage.
- In a small bowl, stir together Greek yogurt, lime juice, vinegar, honey, salt, pepper, and garlic powder if using.
- Pour dressing over the slaw and toss until everything looks evenly coated.
- Taste and adjust seasoning as necessary.
- Chill for 15 to 30 minutes before serving, if possible.
Notes
Drain the pineapple well to avoid a watery slaw. Use thicker Greek yogurt for better dressing consistency. Letting the slaw rest helps blend flavors.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Tropical