Hawaiian Coleslaw

A tangy twist!

When it comes to classic summer side dishes, coleslaw is a given. What’s better than cool and crunchy cabbage on a muggy day? We’ve made many different variations on the traditional recipe over the years, but this Hawaiian Coleslaw is always a top choice. It’s bursting with tangy flavor and a cinch to toss together. If you want to take your backyard cookout to the next level, give this recipe a try!

I’m sure we can all agree that the most important part of a coleslaw is the dressing that ties it all together. This one is yogurt based with just a little mayo for a richer flavor. Then comes the pineapple juice, vinegar, and a dash of sugar for some sweetness. Pour the dressing over the coleslaw mix, pineapple tidbits, and green onions, then toss it all together. Top the dish off with some macadamia nuts for some crunch and pop the bowl in the fridge for about 30 minutes to let those flavors meld.

Easy as that, your coleslaw is ready to serve. Whether you’re hosting a backyard barbecue or just looking for an easy dinner side, this Hawaiian Coleslaw is sure to steal the show (and have everyone coming back for more). Take your tastebuds on vacation and give this recipe a try.

. Yield(s): Serves 6-8

. 10m prep time

. 30m inactive

Ingredients

1 (14 oz) bag tri color coleslaw
1 (14 oz) can pineapple tidbits, drained and juices saved
½ cup chopped green onions
¼ cup macadamia nuts roughly chopped
. Dressing
½ cup plain greek yogurt
¼ cup mayo (optional)
3 tablespoon pineapple juice (drained from can)
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
1 teaspoon salt
½ teaspoon black pepper

Preparation

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