No-Mayo Hawaiian Pineapple Coleslaw Recipe
If you’re craving a vibrant, fresh salad that hijacks your taste buds with tropical sunshine, look no further than this No-Mayo Hawaiian Pineapple Coleslaw Recipe. It’s a crisp, tangy, and slightly sweet medley of crunchy cabbage and juicy pineapple chunks dressed in a zesty and naturally light sauce—all without a dollop of heavy mayonnaise. This dish brilliantly combines flavors and textures to create a refreshing side that pairs perfectly with everything from grilled seafood to your favorite barbecue fare, making it a go-to recipe for warm weather gatherings or whenever you want to brighten up your plate.
Ingredients You’ll Need
Simple, fresh ingredients come together in this recipe to create a symphony of taste and color. Each element plays a crucial role, whether for crunch, sweetness, or that irresistible tang that keeps you coming back for more.
- 4 cups shredded green cabbage: The crunchy and mild base that provides a satisfying chew and vibrant pale green color.
- 1 cup shredded purple cabbage: Adds a beautiful pop of color and a slightly earthier flavor to balance the dish.
- 1 cup shredded carrots: Offers a sweet crunch and bright orange hue, enhancing both taste and presentation.
- 1 cup pineapple chunks (fresh or canned, drained and chopped): Bursts of tropical sweetness that truly define this Hawaiian-inspired coleslaw.
- 1/4 cup sliced green onions: Provides a gentle sharpness and fresh, oniony bite.
- 1/4 cup chopped fresh cilantro (optional): Brings an herby brightness that lifts the whole salad.
- 3 tablespoons rice vinegar: A mild, slightly sweet acidity essential for that perfect tangy dressing.
- 1 tablespoon lime juice: Adds vibrant citrus notes that complement the pineapple beautifully.
- 1 tablespoon honey or maple syrup: Balances the acidity with natural sweetness.
- 1 tablespoon olive oil or sesame oil: Binds the dressing ingredients and adds a subtle richness—the sesame oil gives a lovely nutty hint if you choose it.
- 1/2 teaspoon salt: Enhances all the flavors and seasons the veggies just right.
- 1/4 teaspoon black pepper: Adds mild heat and depth.
- 1/4 teaspoon crushed red pepper flakes (optional): For a touch of spicy warmth if you want to kick things up a notch.
How to Make No-Mayo Hawaiian Pineapple Coleslaw Recipe
Step 1: Prepare the Vegetables and Pineapple
Start by shredding your green and purple cabbages along with the carrots. The colorful mix creates a delightful visual and textural contrast that’s key to this dish’s appeal. If you’re using fresh pineapple, chop it into bite-sized chunks—fresh is ideal, but canned works wonderfully when drained well to keep your coleslaw from becoming soggy.
Step 2: Make the Dressing
Whisk together the rice vinegar, lime juice, honey or maple syrup, oil, salt, pepper, and optional crushed red pepper flakes in a small bowl. This zesty and naturally sweet dressing is what makes this coleslaw uniquely bright and refreshing, completely replacing the need for mayonnaise.
Step 3: Combine and Toss
In a large bowl, toss the shredded cabbages, carrots, pineapple chunks, green onions, and cilantro if using. Pour the dressing over the mixture and toss gently but thoroughly to ensure every bite is perfectly coated.
Step 4: Chill and Serve
Allow the salad to chill in the refrigerator for at least 20 to 30 minutes. This resting time lets the flavors meld together beautifully, elevating the overall taste and softening the cabbage just slightly while preserving its crunch.
How to Serve No-Mayo Hawaiian Pineapple Coleslaw Recipe
Garnishes
Sprinkling some toasted sesame seeds or chopped macadamia nuts on top adds a wonderful crunch and a nutty flavor that complements the tropical tones of the pineapple perfectly. Fresh cilantro sprigs also make for a lovely bright garnish to finish it off.
Side Dishes
This No-Mayo Hawaiian Pineapple Coleslaw Recipe makes a fantastic side for grilled chicken, fish tacos, pulled pork sandwiches, or even as a fresh salad complement to spicy Caribbean dishes. Its vibrant zing and sweetness brighten heavier fare gorgeously.
Creative Ways to Present
Try serving this coleslaw in small wraps using butter lettuce leaves for a fresh handheld bite or as a topping on grilled pineapple burgers. You can also transform it into a colorful topping for tacos or inside vibrant rice bowls for an added tropical twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Its crisp texture holds well, though it’s best enjoyed fresh within this time frame for maximum flavor and crunch.
Freezing
Freezing is not recommended for this coleslaw since the fresh cabbage and pineapple will become watery and lose their texture upon thawing, compromising the delightful crunch that is central to this recipe.
Reheating
Since this is a no-cook, chilled salad, reheating is unnecessary and generally discouraged. Simply give it a quick toss before serving to revive its fresh flavors.
FAQs
Can I use pre-shredded coleslaw mix for this recipe?
Absolutely! Using a pre-shredded coleslaw mix saves time and works perfectly here—just be sure to drain any excess moisture before adding the dressing.
Is this recipe gluten-free and vegan?
Yes, this No-Mayo Hawaiian Pineapple Coleslaw Recipe is naturally gluten-free and vegan, making it a great option for various dietary preferences.
Can I substitute lime juice with lemon juice?
You can swap lime with lemon juice in a pinch. The flavor will shift slightly, but it will still provide that essential citrus brightness to the dressing.
How spicy does the red pepper flakes make the coleslaw?
Adding red pepper flakes gives just a gentle kick of heat to elevate the flavors without overwhelming the sweetness or tanginess—feel free to omit or adjust based on your spice tolerance.
What other toppings can I add for texture?
Chopped toasted coconut, sliced almonds, or even diced red bell peppers can add an exciting crunch and depth to the salad, letting you customize it to your liking.
Final Thoughts
Once you experience the refreshing burst of flavors in this No-Mayo Hawaiian Pineapple Coleslaw Recipe, I guarantee it’ll become a staple in your recipe box. Easy to make, dazzling on the plate, and utterly delicious, it’s the kind of side dish that turns any meal into a tropical celebration. Don’t hesitate—grab these ingredients and bring a little aloha spirit to your kitchen today!
Print
No-Mayo Hawaiian Pineapple Coleslaw Recipe
- Total Time: 15 minutes plus chilling time
- Yield: 6 servings 1x
- Diet: Vegan, Gluten Free
Description
A refreshing and healthy No-Mayo Hawaiian Pineapple Coleslaw combining shredded green and purple cabbage, carrots, and sweet pineapple chunks. Tossed in a tangy, lightly sweet vinaigrette made with rice vinegar, lime juice, and honey, this vegan and gluten-free side dish is perfect for summer barbecues, grilled meats, or as a light salad on its own.
Ingredients
Vegetables and Fruits
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup pineapple chunks (fresh or canned, drained and chopped)
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro (optional)
Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Combine the Vegetables and Fruit: In a large bowl, mix together the shredded green cabbage, shredded purple cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped cilantro if using.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, lime juice, honey or maple syrup, olive or sesame oil, salt, black pepper, and crushed red pepper flakes if you like a bit of heat.
- Toss the Coleslaw: Pour the dressing over the cabbage mixture and toss thoroughly to coat all the ingredients evenly.
- Chill and Serve: Refrigerate the coleslaw for at least 20 to 30 minutes to allow the flavors to meld beautifully. Give it a good toss again just before serving.
Notes
- This coleslaw is light, tangy, and slightly sweet—ideal alongside grilled meats, tacos, or pulled pork.
- For convenience, substitute pre-shredded coleslaw mix if desired.
- Add chopped macadamia nuts or toasted sesame seeds for an extra crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian-American
