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
Scale
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
