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No-Mayo Hawaiian Pineapple Coleslaw

Refreshingly Delicious No-Mayo Hawaiian Pineapple Coleslaw

This No-Mayo Hawaiian Pineapple Coleslaw combines the crunch of fresh vegetables with the sweetness of pineapple, creating a refreshing and healthier twist on a classic salad.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salad
Cuisine: Hawaiian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Green Cabbage shredded
  • 2 cups Purple Cabbage shredded
  • 1 cup Carrots grated
For the Flavor
  • 1 cup Pineapple fresh chunks or canned in juice
  • 1/2 cup Pineapple Juice or orange juice as alternative
  • 2 tablespoons Apple Cider Vinegar or white vinegar
  • 2 tablespoons Honey or Agave use agave for vegan option
  • 1 each Lime Juice freshly squeezed
  • to taste Salt and Pepper for seasoning
For the Finish
  • 1/4 cup Cilantro optional
  • 1/4 cup Toasted Macadamia Nuts or Almonds optional

Equipment

  • mixing bowl
  • whisk
  • Food Processor
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prep Vegetables: Wash and shred green and purple cabbage, grate carrots, and cut pineapple into chunks.
  2. Make Dressing: Whisk together pineapple juice, apple cider vinegar, honey or agave, lime juice, salt, and pepper until well blended.
  3. Combine Ingredients: In a bowl, mix the cabbages, carrots, and pineapple, then pour dressing over and toss gently.
  4. Chill: Cover bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve: Toss coleslaw gently again and serve, adding cilantro and toasted nuts if desired.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 26gProtein: 2gFat: 2gSodium: 200mgPotassium: 320mgFiber: 4gSugar: 10gVitamin A: 5000IUVitamin C: 60mgCalcium: 40mgIron: 0.5mg

Notes

For optimal freshness, prepare the dressing and vegetables a few hours before serving.

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