No-Mayo Hawaiian Pineapple Coleslaw
A refreshing and nutritious twist on coleslaw, this no-mayo version combines crunchy cabbage, sweet pineapple, and zesty lime for a perfect healthy side dish.
Ingredients
Vegetables
- 2 cups shredded green cabbage Provides a crunchy base and vibrant color.
- 1 cup shredded purple cabbage Adds visual appeal and extra nutrients.
- 1 cup shredded carrots Introduces sweetness and a pop of color.
- 1 cup fresh pineapple chunks Offers a juicy tropical flavor.
Dressing
- 1/4 cup pineapple juice Acts as a natural sweetener.
- 2 tablespoons apple cider vinegar Provides tanginess and aids in digestion.
- 1 tablespoon honey or agave syrup Sweetens the dish without refined sugars.
- 2 tablespoons lime juice Adds a zesty kick.
- 1 teaspoon salt Enhances overall flavor.
- 1/2 teaspoon black pepper Gives a fragrant warmth.
Optional
- 1/4 cup fresh cilantro Introduces an herbaceous note.
Instructions
Preparation
- Wash all fresh vegetables and dry them thoroughly.
- Shred the green and purple cabbage into thin strips using a sharp knife.
- Grate the carrots using a grater or food processor.
- Cut fresh pineapple into small, bite-sized chunks.
- Gather all ingredients in one bowl for quick access.
Cooking/Assembling
- In a large mixing bowl, combine shredded green cabbage, purple cabbage, and carrots.
- Add pineapple chunks, pineapple juice, apple cider vinegar, honey/agave, lime juice, salt, and black pepper.
- Toss gently to ensure flavors meld beautifully.
- If using, add cilantro and toss again.
Serving
- Taste and adjust seasoning if necessary.
- Transfer to a serving dish and let sit for about 10 minutes to allow flavors to develop.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container for up to three days. For a lighter version, replace honey with extra pineapple juice. Marinate in fridge before serving for enhanced flavors.