If you’re craving something fresh, vibrant, and packed with tropical flair, the No-Mayo Hawaiian Pineapple Coleslaw Recipe is going to be your new favorite go-to side. Bright, tangy, and just sweet enough, this coleslaw swaps out heavy mayonnaise for a lively combination of apple cider vinegar, olive oil, and zesty lime juice. The mix of crunchy green and purple cabbage, juicy pineapple chunks, and crisp carrots creates a delightful texture that dances on your tongue, making it a perfect partner for everything from barbecue to beach picnics. Trust me, once you try this colorful and refreshing salad, it will become a staple in your recipe box.
Ingredients You’ll Need
Getting this No-Mayo Hawaiian Pineapple Coleslaw Recipe just right is all about balancing simple, fresh ingredients that bring texture, flavor, and a pop of color to every bite. Each element plays a crucial role — from the crunch of cabbage to the sweet juiciness of pineapple, these ingredients are easy to find and come together effortlessly.
- 4 cups shredded green cabbage: This is the crunchy, crisp base that keeps the salad fresh and hearty.
- 1 cup shredded purple cabbage: Adds vibrant color and a slightly different texture to the mix.
- 1 cup shredded carrots: Sweet, crunchy, and bright orange for an extra burst of freshness.
- 1½ cups pineapple chunks (fresh or canned in juice, drained): The star of the salad, providing natural sweetness and juicy texture.
- ¼ cup chopped red onion: Gives a sharp, tangy bite that balances the sweetness perfectly.
- ¼ cup apple cider vinegar: Adds a gentle acidity that lifts all the flavors.
- 2 tablespoons olive oil: Brings everything together with a silky mouthfeel.
- 1 tablespoon honey or maple syrup: Just enough natural sweetness to complement the pineapple.
- 1 tablespoon fresh lime juice: Introduces a zesty brightness that brightens the entire dish.
- Salt and pepper to taste: Essential seasonings that enhance all the natural flavors.
- Optional garnish: chopped cilantro or green onions: For a fresh herbaceous finish that adds a little something extra.
How to Make No-Mayo Hawaiian Pineapple Coleslaw Recipe
Step 1: Prep the Vegetables
The first step to this refreshing salad begins with prepping your veggies. Shred the green and purple cabbage finely so every forkful offers a wonderful crunch. Grate or shred the carrots for a sweet little burst of color. Then, finely dice the red onion to make sure its sharp flavor blends seamlessly without overpowering any bite.
Step 2: Mix the Dressing
In a small bowl or a jar with a lid, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), fresh lime juice, salt, and pepper. This dressing is delightfully light and tangy, replacing traditional mayo while perfectly complementing the natural sweetness of the pineapple and the crunch of the cabbage. Whisk it until it’s emulsified, creamy, and ready to coat every shred of your veggies.
Step 3: Combine
Now, in a spacious mixing bowl, toss together the shredded green cabbage, purple cabbage, carrots, pineapple chunks, and red onion. Pour the dressing over the top and toss gently but thoroughly to ensure every piece is evenly coated with that vibrant, zingy dressing. This step truly brings the salad together into one harmonious flavor experience.
Step 4: Chill and Serve
For the best flavor, let your No-Mayo Hawaiian Pineapple Coleslaw Recipe chill in the fridge for at least 30 minutes before serving. This resting time allows the dressing to meld beautifully with the vegetables and pineapple, softening the edges of the onion and deepening the overall taste. When you’re ready to serve, sprinkle chopped cilantro or green onions on top for a fresh, colorful finish.
How to Serve No-Mayo Hawaiian Pineapple Coleslaw Recipe
Garnishes
Adding chopped cilantro or sliced green onions as a garnish adds a lovely herbal note and a dash of vibrant green that makes this coleslaw pop visually as well as in flavor. You can also try toasted coconut flakes for a tropical twist or a sprinkle of toasted sesame seeds for a subtle nutty crunch.
Side Dishes
This coleslaw is incredibly versatile and shines alongside dishes like grilled chicken, fish tacos, pulled pork sandwiches, or even as a topping on burgers for a refreshing zing. It’s also fantastic served with rice bowls or as part of a summer barbecue spread where its sweetness and acidity cut through rich, smoky flavors.
Creative Ways to Present
If you want to elevate your presentation, serve the coleslaw in hollowed-out pineapple halves for a fun and festive touch. Another idea is to pack it into lettuce cups or mini bell peppers for easy handheld bites perfect for parties. The colorful mix looks stunning on a large serving platter surrounded by tropical fruit slices.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld in the fridge, making it taste even better the next day, though the cabbage will soften slightly. Always give it a quick toss before serving again.
Freezing
Because coleslaw relies on fresh, crisp vegetables, freezing is not recommended. The texture will suffer greatly and become watery upon thawing, losing the fresh crunch that’s key to this No-Mayo Hawaiian Pineapple Coleslaw Recipe.
Reheating
This coleslaw is best served cold or at room temperature, so reheating is unnecessary. If you prefer to take the chill off, simply let it sit out for a few minutes. Avoid microwaving or warming, as that can wilt the vegetables and change the salad’s delightful texture.
FAQs
Can I use different types of cabbage?
Absolutely! While green and purple cabbage offer a great balance of color and crunch, you can substitute or add Napa cabbage or savoy cabbage for a milder flavor and softer texture. Just keep in mind the crunch factor may vary.
What if I don’t have fresh pineapple?
You can use canned pineapple chunks as well, just be sure to drain them well to avoid excess moisture in your coleslaw. The juice can be saved for dressings or smoothies!
Is there a vegan option for the honey?
Yes! Simply swap honey with maple syrup or agave nectar to keep the dressing sweet and vegan-friendly without compromising flavor.
Can I make this coleslaw spicier?
Definitely! Adding a pinch of cayenne pepper or some finely chopped fresh jalapeño to the dressing gives a nice kick that pairs beautifully with the sweetness of the pineapple.
How long does the coleslaw last in the fridge?
Stored properly in an airtight container, this coleslaw stays fresh and delicious for about 3 days. After that, texture and flavor begin to decline, so it’s best enjoyed sooner rather than later.
Final Thoughts
There’s something truly special about the No-Mayo Hawaiian Pineapple Coleslaw Recipe that makes it a standout side on any table. Its bright colors, fresh textures, and tropical flavor notes bring so much joy and ease to meal times. Whether you’re dishing it up for a casual family dinner or a summer party, this coleslaw will surely become a beloved classic in your kitchen. Give it a try and watch it steal the show!
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No-Mayo Hawaiian Pineapple Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This refreshing No-Mayo Hawaiian Pineapple Coleslaw is a vibrant and healthy twist on traditional coleslaw. Combining shredded green and purple cabbage with sweet pineapple chunks and a tangy apple cider vinegar dressing, this salad is bursting with tropical flavors. Perfect as a side dish for BBQs, picnics, or a light lunch, it is dairy-free, mayo-free, and easy to prepare in just 10 minutes.
Ingredients
Vegetables and Fruit
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1½ cups pineapple chunks (fresh or canned in juice, drained)
- ¼ cup chopped red onion
Dressing
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Optional Garnish
- Chopped cilantro or green onions
Instructions
- Prep the Vegetables: Shred the green cabbage, purple cabbage, and carrots using a knife, grater, or food processor. Dice the red onion finely to ensure even flavor distribution.
- Mix the Dressing: In a small bowl or jar, combine the apple cider vinegar, olive oil, honey or maple syrup, fresh lime juice, salt, and pepper. Whisk or shake well until the dressing is fully emulsified and blended.
- Combine: In a large bowl, add the shredded cabbage, carrots, pineapple chunks, and chopped red onion. Pour the dressing over the mixture and toss thoroughly to ensure every piece is evenly coated with the flavorful dressing.
- Chill and Serve: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, optionally garnish with chopped cilantro or green onions for an extra fresh note.
Notes
- For best results, shred the vegetables finely to enhance texture and flavor absorption.
- You may substitute pineapple chunks with fresh mango for a different tropical twist.
- This coleslaw can be made a few hours ahead and stored covered in the refrigerator.
- Adjust the sweetness by varying the honey or maple syrup to your taste.
- If canned pineapple is used, ensure it is well-drained to prevent sogginess.
