Tropical Hawaiian Pineapple Coleslaw with a Healthy Twist

Enjoy a refreshing Hawaiian Pineapple Coleslaw with Greek yogurt, perfect for summer gatherings and a healthy twist on a classic dish.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salads

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1 cup Plain Greek Yogurt opt for unflavored
2 tablespoons Dijon Mustard yellow or brown substitutes work
1 tablespoon Apple Cider Vinegar can swap with more pineapple juice
2 tablespoons Pineapple Juice ideally from canned pineapple
0.5 teaspoon Kosher Salt adjust to your taste
0.25 teaspoon Black Pepper modify to suit your spice level

For the Salad

4-5 cups Coleslaw Mix or Shredded Cabbage mix green and red cabbage for color
1 cup Pineapple Tidbits use drained canned variety for ease
0.5 cup Macadamia Nuts coarsely chopped, try toasting for enhanced flavor

Equipment

Mixing bowl
large salad bowl
whisk
spatula
Large spoon

Method

Dressing Preparation

In a medium mixing bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, and pineapple juice. Season with kosher salt and black pepper. Whisk until smooth.

Salad Mixing

In a large salad bowl, add the coleslaw mix or shredded cabbage, pineapple tidbits, and macadamia nuts. Toss gently to combine.

Combining Dressing and Salad

Pour the dressing over the salad mixture and gently toss for about 1-2 minutes until all ingredients are coated.

Serving

Serve immediately for optimal crunch, or refrigerate for up to 2 hours before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

For best results, serve coleslaw right after mixing. Store leftovers in an airtight container for up to 4-5 days.

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