Description
Hawaiian Pineapple Delight is a refreshing and crunchy coleslaw-style salad that combines tropical pineapple bits, crunchy macadamia nuts, and a tangy Greek yogurt-based dressing. This quick and easy recipe is perfect for a light side dish or a vibrant addition to summer meals, delivering a sweet, tangy, and creamy flavor profile with a delightful nutty crunch.
Ingredients
Scale
Dressing
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Kosher salt
- 2 tablespoons pineapple juice (reserved from canned pineapple bits)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 3/4 cup unsweetened Greek yogurt
Salad
- 1/2 cup roughly chopped macadamia nuts
- 1 cup drained pineapple tidbits from a can
- 10-15 oz. pack of coleslaw mix, or 4-5 cups of mixed shredded green and red cabbage
Instructions
- Prepare the Dressing: In a medium bowl, combine the Greek yogurt, pineapple juice, apple cider vinegar, Dijon mustard, Kosher salt, and ground black pepper. Stir thoroughly until the mixture is smooth and free of lumps, creating a creamy and tangy dressing base.
- Mix the Salad Base: In a large bowl, combine the coleslaw mix or shredded green and red cabbage with the drained pineapple tidbits and roughly chopped macadamia nuts. Toss gently to blend the ingredients evenly.
- Combine and Serve: Drizzle the prepared dressing over the salad mixture, tossing well to ensure everything is evenly coated. Serve immediately for the best texture and crunch, or chill in the refrigerator before serving if preferred. Be aware that chilling may soften the cabbage over time.
Notes
- For best results, serve immediately after mixing to retain crispness.
- Chilling the salad can soften the cabbage, so consume within a few hours if refrigerated.
- You can substitute macadamia nuts with almonds or walnuts if preferred.
- Adjust salt and pepper to taste depending on dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
