Description
A refreshing Hawaiian coleslaw with pineapple, balancing sweet and tangy flavors, perfect as a side dish or on its own.
Ingredients
Scale
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, grated
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup Greek yogurt
- 1/4 cup macadamia nuts, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, and grated carrots.
- Add in the pineapple chunks and the chopped macadamia nuts.
- In a separate bowl, mix the Greek yogurt, apple cider vinegar, and honey until smooth.
- Pour the dressing over the cabbage mixture and toss to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Make ahead for convenience and store in an airtight container in the refrigerator. Leftovers can be kept for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg