Name: Hawaiian Pineapple Coleslaw
Ingredients: 3/4 cup plain Greek yogurt: This acts as the creamy base for the dressing, providing a tangy flavor and boosting the dish’s protein content.; 1 Tablespoon Dijon mustard: Adds a subtle kick to the dressing, enhancing the overall flavor profile.; 1 Tablespoon apple cider vinegar: Offers acidity, balancing the sweetness of the pineapple and cutting through the richness of the yogurt.; 2 Tablespoons pineapple juice: Reserved from the canned pineapple, it infuses the dressing with extra tropical sweetness.; 1/2 teaspoon Kosher salt: Elevates all the flavors in the dish.; 1/4 teaspoon black pepper: Provides subtle heat, enhancing the overall taste.; One 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage: This is the base of the coleslaw; you can use just green cabbage or a mix of red and green to add color.; 1 cup pineapple tidbits: Provides fresh bursts of sweetness and juiciness.; 1/2 cup macadamia nuts, coarsely chopped: Adds a delightful crunch and a touch of tropical flavor.

Description

Hawaiian Pineapple Coleslaw is a refreshing side dish that combines crisp cabbage, sweet pineapple, and creamy dressing, perfect for summer gatherings.

Ingredients

Scale

3/4 cup plain Greek yogurt: This acts as the creamy base for the dressing, providing a tangy flavor and boosting the dish’s protein content.
1 Tablespoon Dijon mustard: Adds a subtle kick to the dressing, enhancing the overall flavor profile.
1 Tablespoon apple cider vinegar: Offers acidity, balancing the sweetness of the pineapple and cutting through the richness of the yogurt.
2 Tablespoons pineapple juice: Reserved from the canned pineapple, it infuses the dressing with extra tropical sweetness.
1/2 teaspoon Kosher salt: Elevates all the flavors in the dish.
1/4 teaspoon black pepper: Provides subtle heat, enhancing the overall taste.
One 10–15 oz. bag coleslaw mix or about 4–5 cups shredded cabbage: This is the base of the coleslaw; you can use just green cabbage or a mix of red and green to add color.
1 cup pineapple tidbits: Provides fresh bursts of sweetness and juiciness.
1/2 cup macadamia nuts, coarsely chopped: Adds a delightful crunch and a touch of tropical flavor.

Instructions

In a medium bowl, combine 3/4 cup plain Greek yogurt, 1 Tablespoon Dijon mustard, 1 Tablespoon apple cider vinegar, 2 Tablespoons pineapple juice, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper. Stir the mixture until smooth and well combined.
In a large bowl, toss together one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage, 1 cup pineapple tidbits, and 1/2 cup macadamia nuts, coarsely chopped until evenly distributed.
Pour the dressing over the slaw mixture and stir gently to ensure everything is coated evenly with the dressing.
Serve immediately for the freshest taste, or store the coleslaw in the refrigerator until you are ready to serve. It can be kept for a couple of days, but the texture may soften over time.