Tropical Hawaiian Coleslaw with Pineapple & Greek Yogurt

This Hawaiian Coleslaw is a refreshing summer salad featuring crunchy cabbage and juicy pineapple, dressed with creamy Greek yogurt for a healthier twist.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 6 servings

Course: Salad

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1 cup plain Greek yogurt can substitute with regular yogurt or mayo
2 tablespoons Dijon mustard yellow mustard works well
2 tablespoons apple cider vinegar can substitute with lemon juice
1/4 cup pineapple juice reserve from canned pineapple or use fresh
1 teaspoon kosher salt can substitute with sea salt or table salt
1 teaspoon black pepper freshly ground recommended

For the Salad

4 cups coleslaw mix or shredded cabbage any cabbage mix or freshly shredded
1 cup pineapple tidbits diced fresh pineapple can be used
1/2 cup chopped macadamia nuts can swap with almonds or cashews

Equipment

Mixing Bowls
whisk
Salad Tongs

Method

Step-by-Step Instructions

Prepare the dressing by whisking together Greek yogurt, Dijon mustard, apple cider vinegar, and pineapple juice. Season with salt and pepper.
Combine the salad ingredients in a large bowl: coleslaw mix, pineapple tidbits, and macadamia nuts. Toss gently.
Dress the salad with the prepared dressing and fold gently until well combined.
Serve immediately or chill for 30 minutes before serving to let flavors meld.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 0.5mg

Notes

Drain pineapple tidbits well. Adjust sweetness with extra pineapple juice or honey if desired. Consider adding shredded carrots or bell peppers for extra crunch.

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