Description
Discover how easy it is to make Hawaiian Pineapple Coleslaw without Mayonnaise—a refreshing twist on a classic salad that’s perfect for summer meals!
Ingredients
Scale
- 3/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons pineapple juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10–15 oz. bag coleslaw mix (or about 4–5 cups shredded cabbage)
- 1 cup drained pineapple tidbits
- 1/2 cup coarsely chopped macadamia nuts
Instructions
- In a medium mixing bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and black pepper until smooth.
- In a large mixing bowl, combine the coleslaw mix, pineapple tidbits, and macadamia nuts. Gently toss to mix.
- Pour the dressing over the vegetable mixture and fold gently until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg