Description
A vibrant No-Mayo Hawaiian Pineapple Coleslaw that brings tropical flavors to your plate.
Ingredients
Scale
- 4 cups Green Cabbage (Shredded)
- 2 cups Purple Cabbage (Shredded)
- 2 cups Carrots (Grated)
- 2 cups Pineapple (Fresh, cut into chunks)
- 1 cup Pineapple Juice (Or substitute with orange juice)
- 1/4 cup Apple Cider Vinegar (Or white vinegar)
- 2 tablespoons Honey or Agave (Use agave for vegan option)
- 2 tablespoons Lime Juice (Freshly squeezed)
- to taste Salt
- to taste Pepper
- 1/4 cup Cilantro (Chopped)
- 1/4 cup Toasted Macadamia Nuts or Almonds (Chopped)
Instructions
- Start by shredding the green and purple cabbage, and grating the carrots. Cut fresh pineapple into bite-sized pieces if using.
- In a small bowl, whisk together the pineapple juice, apple cider vinegar, honey or agave, lime juice, salt, and pepper.
- In a large mixing bowl, add shredded cabbage, grated carrots, and pineapple chunks. Pour the dressing over and toss to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss again and optionally sprinkle with cilantro or toasted nuts.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg