Description of this recipe: This Hawaiian Pineapple Coleslaw is a vibrant and refreshing twist on a classic coleslaw. It combines the crispness of cabbage and carrots with the sweetness of pineapple, all tossed in a creamy, tangy dressing. The addition of cilantro and green onions adds a burst of fresh flavors, making it the perfect side dish for barbecues, picnics, or any summer gathering.
Why you will love this recipe: This coleslaw is incredibly easy to make, requiring minimal effort and readily available ingredients. The combination of sweet and savory flavors is a crowd-pleaser, and the creamy dressing perfectly complements the crunchy vegetables. Plus, it can be made ahead of time, allowing the flavors to meld together for an even better taste. It’s a versatile dish that pairs well with a variety of main courses, from grilled chicken and fish to pulled pork sandwiches and veggie burgers. It’s also a great way to add some tropical flair to your meal!
Introduction
Coleslaw is a quintessential side dish, often associated with summer barbecues, picnics, and potlucks. Its origins can be traced back to the Dutch term “koolsla,” meaning “cabbage salad.” Traditional coleslaw typically consists of shredded cabbage, carrots, and mayonnaise-based dressing. However, over the years, coleslaw has evolved, with countless variations incorporating different vegetables, fruits, and dressings.
This Hawaiian Pineapple Coleslaw is a delightful departure from the traditional recipe, offering a unique and flavorful experience. The addition of pineapple chunks brings a tropical sweetness that complements the crispness of the cabbage and carrots. The creamy dressing, made with a combination of mayonnaise and Greek yogurt, provides a tangy counterpoint to the sweetness of the pineapple. The chopped fresh cilantro and sliced green onions add a burst of freshness, enhancing the overall flavor profile.
This coleslaw is not only delicious but also incredibly versatile. It can be served as a side dish alongside grilled meats, fish, or vegetarian options. It can also be used as a topping for sandwiches, tacos, or salads. Its refreshing flavors make it the perfect accompaniment to any summer meal.
Ingredients:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup pineapple chunks (fresh or canned), drained
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Preparation:
Step 1: Prepare the Vegetables: Start by thoroughly washing and drying all the vegetables. Shred the green and red cabbage using a sharp knife or a food processor with a shredding attachment. Shred the carrots using a grater or a food processor. If using fresh pineapple, peel, core, and chop it into bite-sized chunks. Drain canned pineapple chunks well. Slice the green onions thinly and chop the fresh cilantro.
Step 2: Combine the Vegetables and Pineapple: In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped fresh cilantro. Make sure the bowl is large enough to accommodate all the ingredients and allow for easy mixing.
Step 3: Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until well combined. Ensure the dressing is smooth and creamy. Adjust the seasoning to your liking, adding more honey for sweetness or apple cider vinegar for tanginess.
Step 4: Dress the Coleslaw: Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Gently fold the ingredients together to avoid crushing the vegetables. Ensure that the dressing is distributed evenly throughout the coleslaw.
Step 5: Chill and Serve: Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Chilling the coleslaw also helps to enhance its crispness. Serve chilled and enjoy this refreshing Hawaiian Pineapple Coleslaw as a side dish.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a side dish with grilled chicken, fish, or pork.
- Top pulled pork sandwiches or tacos.
- Add to salads for a burst of flavor and texture.
- Pair with veggie burgers for a complete meal.
- Bring to potlucks, barbecues, and picnics.
Tips:
- For best results, use fresh, high-quality ingredients.
- Adjust the amount of dressing to your preference.
- If you don’t have Greek yogurt, you can use sour cream or plain yogurt.
- For a spicier coleslaw, add a pinch of red pepper flakes to the dressing.
- To prevent the coleslaw from becoming soggy, add the dressing just before serving.
- You can add other fruits, such as mandarin oranges or dried cranberries, for extra flavor and texture.
- If you are making the coleslaw ahead of time, store the dressing separately and add it just before serving.
- For a vegan version, use vegan mayonnaise and maple syrup instead of honey.
Prep Time:
20 minutes
Cook Time:
0 minutes
Total Time:
20 minutes (plus chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Calories: Approximately 200 per serving
Protein: Approximately 2 grams per serving
Sodium: Approximately 150mg per serving
Conclusion
This Hawaiian Pineapple Coleslaw is a delightful and refreshing twist on a classic side dish. Its combination of sweet and savory flavors, along with its ease of preparation, makes it a perfect addition to any meal. Whether you’re hosting a summer barbecue, packing a picnic lunch, or simply looking for a flavorful side dish, this coleslaw is sure to impress. Its vibrant colors and tropical flavors will transport you to a sunny island paradise, making it a welcome addition to any table. So, gather your ingredients, follow the simple steps, and enjoy this delicious and versatile Hawaiian Pineapple Coleslaw!
Questions and Answers about Hawaiian Pineapple Coleslaw:
Q1: Can I make this coleslaw ahead of time?
A: Absolutely! In fact, it’s recommended to make it at least 30 minutes before serving to allow the flavors to meld. You can even make it a day in advance. However, to prevent it from becoming soggy, store the dressing separately and add it just before serving. This will ensure that the cabbage and carrots remain crisp and the coleslaw stays fresh and flavorful. When storing, make sure it’s in an airtight container in the refrigerator.
Q2: I don’t have Greek yogurt. What can I use instead?
A: If you don’t have Greek yogurt on hand, you can substitute it with sour cream or plain yogurt. Both of these options will provide a similar creamy texture and tangy flavor to the dressing. Just keep in mind that sour cream will be slightly richer, while plain yogurt will be a bit lighter. Adjust the amount to your preference to achieve the desired consistency and taste. You can also add a squeeze of lemon juice to enhance the tanginess if using plain yogurt.
Q3: Can I add other fruits or vegetables to this coleslaw?
A: Absolutely! One of the great things about coleslaw is its versatility. You can easily customize it to your liking by adding other fruits or vegetables. Some great additions include mandarin oranges, dried cranberries, shredded apple, bell peppers, or even jicama for extra crunch. Feel free to experiment with different combinations to create your own unique version of Hawaiian Pineapple Coleslaw. Just be sure to adjust the dressing accordingly to maintain the right balance of flavors.
Q4: How can I make this coleslaw vegan?
A: Making this coleslaw vegan is quite simple. The key is to replace the mayonnaise and honey with vegan alternatives. Use vegan mayonnaise, which is readily available at most grocery stores, and substitute the honey with maple syrup or agave nectar. These substitutions will maintain the creamy texture and sweetness of the dressing while keeping the recipe entirely plant-based. Also, double-check that any other ingredients you use are vegan-friendly.
Q5: Can I use pre-shredded cabbage and carrots to save time?
A: Yes, you can definitely use pre-shredded cabbage and carrots to save time. This is a great option if you’re short on time or prefer the convenience of pre-cut vegetables. However, keep in mind that pre-shredded vegetables may not be as fresh or crisp as freshly shredded ones. To ensure the best quality, choose pre-shredded vegetables that are brightly colored and free from any signs of wilting or browning. Also, be sure to use them as soon as possible after opening the package to maintain their freshness.
