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No-Mayo Hawaiian Pineapple Coleslaw Recipe

No-Mayo Hawaiian Pineapple Coleslaw Recipe

A bright, tangy, and refreshing coleslaw featuring chunks of sweet pineapple, tossed in a light, non-mayonnaise dressing. Perfect as a side dish for grilled meats or tropical meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 14 oz Coleslaw Mix (pre-shredded cabbage and carrots)
  • 1 cup Crushed Pineapple drained well
For the Dressing
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Oil vegetable or canola
  • 1/4 cup Granulated Sugar or to taste
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Method
 

Instructions
  1. In a large bowl, combine the drained crushed pineapple with the bag of coleslaw mix. Set aside while preparing the dressing.
  2. In a medium bowl or jar, whisk together the apple cider vinegar, oil, granulated sugar, Dijon mustard, celery seed, salt, and pepper until the sugar is mostly dissolved and the dressing is well emulsified.
  3. Pour the prepared dressing over the coleslaw and pineapple mixture.
  4. Toss thoroughly until all the cabbage and carrots are evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Taste and adjust seasoning (add more salt or sugar if necessary) before serving chilled.

Notes

This coleslaw is best served chilled. If you prefer a slightly creamier texture without using mayo, you can substitute 1/4 cup of full-fat Greek yogurt for 1/4 cup of the oil, though it will sacrifice some of the pure vinegar tang.