Hawaiian Pineapple Coleslaw
A vibrant, healthy coleslaw featuring crisp cabbage, juicy pineapple, and creamy yogurt dressing, perfect for summer meals and meal prep.
Ingredients
Vegetables
- 4 cups shredded green cabbage Provides a crisp base
- 1 cup shredded carrots Adds sweetness and color
- 1 cup diced pineapple Brings a refreshing tropical flavor
- 1 cup diced red bell pepper Adds color and crunch
Dressing
- 1 cup Greek yogurt Acts as a creamy base
- 2 tablespoons honey Balances the tang in the dressing
- 2 tablespoons apple cider vinegar Introduces tangy flavor
- to taste salt Essential for seasoning
- to taste pepper Essential for seasoning
Instructions
Preparation
- Rinse the green cabbage, carrots, and red bell pepper under cold water.
- Shred the cabbage into thin pieces using a sharp knife or food processor.
- Grate the carrots, ensuring there are no chunks.
- Dice the pineapple and red bell pepper into bite-sized pieces.
- Combine all the rinsed, shredded, and chopped vegetables in a large mixing bowl.
Cook/Assemble
- In a separate bowl, mix Greek yogurt, honey, and apple cider vinegar until smooth.
- Pour the dressing over the shredded vegetables and mix until evenly coated.
- Add salt and pepper to taste, adjusting as needed.
- Let the coleslaw sit for about 10 minutes to meld the flavors.
Serve
- Stir the coleslaw again before serving.
- Transfer to a serving bowl or plate.
- Garnish with extra pineapple or bell pepper for a colorful touch.
- Serve chilled for best flavor.
Notes
For extra crunch, keep veggies refrigerated until mixing. Prepare a few hours in advance for deeper flavors. Use dairy-free yogurt if needed. Store leftovers in an airtight container for up to three days.