Description
A sweet and savory Hawaiian Pineapple Coleslaw made with Greek yogurt, crunchy cabbage, juicy pineapple, and macadamia nuts. This refreshing side has no mayo and is perfect for summer meals.
Ingredients
Scale
- 3/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons pineapple juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10–15 oz coleslaw mix or 4–5 cups shredded cabbage
- 1 cup pineapple tidbits, drained
- 1/2 cup macadamia nuts, coarsely chopped
Instructions
- In a medium bowl, mix the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper until smooth.
- In a large bowl, combine the coleslaw mix, pineapple tidbits, and macadamia nuts.
- Pour the dressing over the slaw and stir until evenly coated.
- Serve immediately or refrigerate until ready to serve.
Notes
- For best texture, drain the pineapple well before mixing.
- This coleslaw keeps for up to two days in the refrigerator but will soften over time.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 163
- Sugar: 16g
- Sodium: 235mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 2mg