RecipeCastle

Hawaiian Pineapple Coleslaw

Hawaiian Pineapple Coleslaw

Ingredients

  • 3/4 cupplain Greek yogurt: This acts as the creamy base for the dressing (providing a tangy flavor and boosting the dish's protein content.)
  • 1 TablespoonDijon mustard: Adds a subtle kick to the dressing (enhancing the overall flavor profile.)
  • 1 Tablespoonapple cider vinegar: Offers acidity (balancing the sweetness of the pineapple and cutting through the richness of the yogurt.)
  • 2 Tablespoonspineapple juice: Reserved from the canned pineapple (it infuses the dressing with extra tropical sweetness.)
  • 1/2 teaspoonKosher salt: Elevates all the flavors in the dish.
  • 1/4 teaspoonblack 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 cuppineapple tidbits: Provides fresh bursts of sweetness and juiciness.
  • 1/2 cupmacadamia nuts (coarsely chopped: Adds a delightful crunch and a touch of tropical flavor.)

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Pour the dressing over the slaw mixture and stir gently to ensure everything is coated evenly with the dressing.

  4. 4

    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.