No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist

This No-Mayo Hawaiian Pineapple Coleslaw is a refreshing and vibrant dish that's vegan and gluten-free, perfect for summer.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 6 servings

Course: Salads

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

6 cups shredded green cabbage Essential for crunch
2 cups shredded purple cabbage Adds vibrant color
2 medium carrots Freshly grated
1 medium pineapple Fresh fruit, cut into bite-sized pieces
1/2 cup pineapple juice Can swap with orange juice

For the Dressing

1/2 cup apple cider vinegar Adds tanginess
2 tablespoons honey or agave Use agave for a vegan version
1 tablespoon lime juice Freshly squeezed preferred
to taste salt
to taste pepper

Optional Ingredients

cilantro A fresh garnish that brightens up the dish
toasted macadamia nuts or almonds Adds tropical crunch, skip for nut-free

Equipment

mixing bowl
Mandoline Slicer
whisk
sharp knife

Method

Preparation

Shred the green and purple cabbage until you have about 6 cups of mixed cabbage. Grate 2 medium carrots and cut fresh pineapple into bite-sized pieces.
In a small bowl, whisk together 1/2 cup of pineapple juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey or agave, and the juice of one lime. Add salt and pepper to taste.
Pour the dressing over the bowl of shredded cabbage, grated carrots, and pineapple pieces. Toss everything together gently.
Cover the mixing bowl and refrigerate for at least 30 minutes.
Before serving, toss again and garnish with fresh cilantro or nuts if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 2gSodium: 50mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 100IUVitamin C: 120mgCalcium: 4mgIron: 2mg

Notes

Use ripe, fresh pineapple for best flavor. Chill for at least 30 minutes and store leftovers in an airtight container.

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