This Easy Hawaiian Coleslaw is a colorful mix of crunchy cabbage, sweet pineapple, and creamy dressing. It’s the perfect side dish to bring a taste of the tropics to your summer BBQ!
It’s super simple to whip up and adds a refreshing twist to your plate. I love it served chilled with grilled chicken or pulled pork—summer just wouldn’t be the same without it!
Key Ingredients & Substitutions
Green Cabbage: This is the star of the coleslaw! Use fresh green cabbage for the best crunch. If you prefer something different, you can mix in red cabbage for added color or try using pre-packaged coleslaw mix to save time.
Carrots: Shredded carrots add a nice crunch and sweetness. You can use pre-shredded carrots or even replace them with other veggies like finely chopped bell peppers for a twist.
Pineapple: Crushed pineapple gives the salad a tropical flair. Make sure to drain it well to avoid excess liquid. If you don’t have crushed pineapple, diced fresh pineapple or even canned peaches can be tasty alternatives.
Mayonnaise: This keeps the salad creamy. If you’re looking for a lighter option, consider using Greek yogurt or a plant-based mayonnaise for a vegan-friendly version.
Apple Cider Vinegar: It brightens up the dressing. You can swap it with white vinegar or lemon juice if you want a different flavor profile.
How Do You Mix the Coleslaw for the Best Texture?
Mixing ingredients properly is crucial for a great coleslaw. Here’s how to get the right texture:
- First, place the shredded cabbage and carrots in a large bowl. Use your hands or two spoons to mix them, ensuring that it’s evenly combined.
- Add the crushed pineapple, but be gentle! You don’t want to break down the pineapple too much, as the chunks add to the texture.
- Whisk the dressing ingredients in a separate bowl. Pour it over the veggies and mix quickly but carefully, so everything is coated without bruising the cabbage.
- Letting it chill in the fridge for at least an hour helps all the flavors meld and keeps the cabbage crisp.
Proper mixing and resting are key to a tasty and texturally delightful Hawaiian coleslaw! Enjoy your BBQ!
Easy Hawaiian Coleslaw Recipe for Summer BBQs
Ingredients You’ll Need:
For the Salad:
- 6 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1 cup crushed pineapple, drained
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This Easy Hawaiian Coleslaw takes about 15 minutes to prepare and 1 hour of chilling time in the fridge. So in just a little over an hour, you’ll have a delicious, refreshing side dish ready for your summer BBQ!
Step-by-Step Instructions:
1. Mix the Vegetables:
In a large mixing bowl, combine the shredded green cabbage and shredded carrots. Stir these together gently to ensure they’re evenly mixed and ready for the pineapple.
2. Add the Pineapple:
Add the well-drained crushed pineapple to the cabbage and carrot mixture. Toss it all gently to combine, keeping the pineapple chunks intact for added texture and sweetness.
3. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy. This dressing will give your coleslaw its delicious flavor.
4. Combine Everything:
Pour the dressing over the cabbage mixture and toss everything together until the cabbage and pineapple are evenly coated with the dressing. Make sure everything is well mixed!
5. Chill Out:
Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour. This chilling time allows the flavors to meld beautifully together.
6. Serve and Enjoy:
Before serving, give the coleslaw a quick stir. Serve it chilled as a refreshing side to your BBQ dishes. Enjoy the delightful flavors of summer in every bite!
FAQ for Easy Hawaiian Coleslaw Recipe
Can I Use Other Types of Cabbage?
Absolutely! While green cabbage is traditional, you can also use red cabbage for a pop of color or even a mix of both. Just remember that it may slightly change the flavor and presentation.
How Can I Make This Recipe Dairy-Free or Vegan?
To make this coleslaw dairy-free or vegan, simply substitute the mayonnaise with a plant-based mayonnaise or Greek yogurt alternative. This will maintain the creamy texture while accommodating dietary preferences.
Can I Prep This Coleslaw in Advance?
Yes, you can make the coleslaw up to 24 hours in advance. Just be sure to keep it covered in the refrigerator. The flavors will intensify, and it will still maintain its crunch!
What’s the Best Way to Store Leftovers?
Store any leftover coleslaw in an airtight container in the fridge for up to 3 days. To keep it fresh, avoid letting it sit out at room temperature for too long before refrigerating again.
