Description
A refreshing and colorful Hawaiian coleslaw with pineapple, perfect for summer gatherings.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup pineapple, diced (fresh or canned)
- 1/2 cup Greek yogurt
- 1/4 cup macadamia nuts, chopped
- 2 tablespoons honey (optional)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Combine the shredded cabbage and grated carrots in a large bowl.
- Add the diced pineapple, whether it’s fresh or canned.
- Introduce the Greek yogurt into the mix.
- Sprinkle in the chopped macadamia nuts and drizzle in the honey if using.
- Pour in the apple cider vinegar and stir until all ingredients are coated.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This coleslaw can be made a day ahead for better flavor. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg