Ingredients
Dressing
- 3/4 cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Slaw
- 1 (10-15 oz) bag coleslaw mix or about 4-5 cups shredded cabbage (green or a mix of red and green cabbage)
- 1 cup pineapple tidbits from a can, drained
- 1/2 cup macadamia nuts, coarsely chopped
Instructions
- Prepare the dressing: In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and black pepper. Stir until the mixture is smooth and well combined to create a flavorful dressing base.
- Mix the slaw base: In a large bowl, toss together the coleslaw mix or shredded cabbage, drained pineapple tidbits, and coarsely chopped macadamia nuts to distribute the ingredients evenly and create a balanced mix of textures and flavors.
- Toss with dressing: Pour the prepared dressing over the slaw mixture and stir thoroughly to ensure all the ingredients are coated evenly with the dressing, enhancing the overall flavor.
- Serve or store: Serve the Hawaiian coleslaw immediately for maximum crunch and freshness, or store it in the refrigerator. Note that it can be kept for a couple of days but the texture will soften and become less crunchy over time.
Notes
- The coleslaw can be made ahead but is best served fresh to retain its crisp texture.
- Use fresh or canned pineapple tidbits; if using canned, make sure to reserve and use the pineapple juice for the dressing.
- Macadamia nuts add a uniquely rich crunch, but you can substitute with other nuts like pecans or almonds if preferred.
- Adjust salt and pepper to taste depending on dietary needs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Gluten Free
