Description
A bright and tropical coleslaw that’s sweet, tangy, and creamy without the mayo, perfect for BBQs and parties.
Ingredients
Main Ingredients
- 4 cups shredded green and red cabbage (A mix adds color and texture.)
- 1 cup canned pineapple tidbits (Drain well to avoid watery slaw.)
- 1 cup shredded carrots (Adds extra crunch.)
- 2 tablespoons thinly sliced green onions (For added flavor.)
- 1/2 cup chopped bell pepper (Optional crunchy add-in.)
- 1/4 cup chopped macadamia nuts or sliced almonds (Add just before serving for crunch.)
Dressing
- 1 cup plain Greek yogurt (Base for the creamy dressing.)
- 1 tablespoon pineapple juice (A splash from the canned pineapple.)
- 1 tablespoon apple cider vinegar or lime juice (Adds tanginess.)
- 1 tablespoon honey or maple syrup (Adjust sweetness according to your taste.)
- 1/4 teaspoon salt (To enhance the flavors.)
- 1/4 teaspoon black pepper (To taste.)
- 1/8 teaspoon garlic powder (Optional for extra flavor.)
Instructions
Preparation
- Shred the cabbage and carrots and toss them in a big bowl.
- Drain the pineapple well, then add it to the bowl.
- Add the green onions and any crunchy add-ins you prefer.
- In a small bowl, whisk together the Greek yogurt, pineapple juice, vinegar, honey, salt, pepper, and garlic powder until smooth.
- Pour the dressing over the slaw and toss until everything is well coated.
- Taste and adjust with more salt, pepper, or lime/vinegar if needed.
- Chill for 20 to 30 minutes before serving to let flavors meld.
Notes
Chill for extra flavor, and add nuts only before serving to keep them crunchy. Make ahead by prepping components separately.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Hawaiian