If you’re looking for a refreshing, vibrant twist on classic coleslaw that bursts with tropical brightness, then this No-Mayo Hawaiian Pineapple Coleslaw Recipe is your new go-to. It’s delightfully crisp, naturally sweet, and perfectly tangy without a hint of mayonnaise in sight. Combining crunchy cabbage, colorful carrots, and juicy pineapple chunks with a zesty lime and apple cider vinegar dressing, this dish captures the essence of island-inspired flavors in every bite. It’s an irresistibly flavorful side that brightens up any meal, from BBQs to weeknight dinners.
Ingredients You’ll Need
These ingredients are simple and wholesome, yet each plays a crucial role in creating the refreshing taste, texture, and color that make this No-Mayo Hawaiian Pineapple Coleslaw Recipe so special. You’ll find that the balance of crisp veggies and tropical fruit with a tangy-sweet dressing is what makes this coleslaw stand out.
- Green cabbage, 4 cups shredded: Provides a crisp, crunchy base with a mild flavor.
- Purple cabbage, 1 cup shredded: Adds vibrant color and a slightly peppery bite for contrast.
- Carrots, 1 cup shredded: Lends natural sweetness and a gorgeous orange hue.
- Pineapple chunks, 1½ cups (fresh or canned, drained): The star ingredient that brings juicy, tropical sweetness.
- Red onion, ¼ cup chopped: Offers a sharp, zesty note that cuts through the sweetness.
- Apple cider vinegar, ¼ cup: Provides tang and bright acidity to balance the flavors.
- Olive oil, 2 tablespoons: Adds silkiness and richness without overpowering.
- Honey or maple syrup, 1 tablespoon: Gently sweetens the dressing for harmony.
- Fresh lime juice, 1 tablespoon: Injects fresh citrus zing and elevates the tropical profile.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- Optional garnish – chopped cilantro or green onions: Adds freshness and a pop of herbal aroma.
How to Make No-Mayo Hawaiian Pineapple Coleslaw Recipe
Step 1: Prep the Vegetables
Begin by shredding both the green and purple cabbages, along with the carrots. You can use a knife, grater, or a food processor to get nice, thin strands that create the perfect texture. Dice the red onion finely; this ensures its flavor blends well without overpowering the slaw.
Step 2: Mix the Dressing
In a small bowl or jar, whisk together apple cider vinegar, olive oil, honey (or maple syrup), fresh lime juice, and a pinch of salt and pepper. Whisking well emulsifies the dressing, giving it a smooth texture that will coat every shred beautifully.
Step 3: Combine
In a large mixing bowl, toss together the shredded cabbages, carrots, pineapple chunks, and chopped red onion. Pour the dressing over the top and toss again until everything is evenly coated. The juicy pineapple adds a sweet burst, while the tangy dressing brings balance.
Step 4: Chill and Serve
For best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes. This lets the flavors meld and the cabbage soften just slightly while still keeping its crunch. When you’re ready, garnish with chopped cilantro or green onions for an herbaceous finish.
How to Serve No-Mayo Hawaiian Pineapple Coleslaw Recipe
Garnishes
Adding freshly chopped cilantro or sliced green onions brightens the dish with a clean, herbal note. These garnishes also add an extra layer of color and freshness, making your No-Mayo Hawaiian Pineapple Coleslaw Recipe pop on the plate.
Side Dishes
This coleslaw pairs beautifully with grilled seafood, barbecue chicken, or pulled pork sandwiches. Its tropical sweetness and crisp texture offer a perfect contrast to smoky and savory mains, making it a versatile and crowd-pleasing side dish.
Creative Ways to Present
Try serving this coleslaw in hollowed-out pineapple halves for a fun presentation that amps up the tropical vibe. You can also pile it into crunchy lettuce cups for a light and colorful appetizer or add it as a vibrant topping on fish tacos for an extra zing.
Make Ahead and Storage
Storing Leftovers
Keep leftover coleslaw in an airtight container in the refrigerator. It will stay fresh and crisp for up to 3 days. Give it a quick toss before serving again to redistribute the dressing and refresh the flavors.
Freezing
This No-Mayo Hawaiian Pineapple Coleslaw Recipe is best enjoyed fresh and does not freeze well. The texture of cabbage and pineapple changes significantly after freezing, leading to a soggy slaw that loses its crunch.
Reheating
Because this coleslaw is meant to be served chilled and raw, reheating is not recommended. It’s perfect straight from the fridge as a refreshing, crisp accompaniment to your favorite meals.
FAQs
Can I use regular mayonnaise instead of this no-mayo version?
You can, but this No-Mayo Hawaiian Pineapple Coleslaw Recipe shines because it lets the fresh ingredients take center stage without the heaviness of mayo. The vinegar and lime dressing keeps it light and refreshing.
Is canned pineapple okay to use?
Yes! If you use canned pineapple, just make sure it’s packed in juice, not syrup, and drain it well to avoid watering down the slaw.
Can I prepare this coleslaw a day in advance?
Absolutely. Making it ahead allows the flavors to deepen, but try not to make it more than a day ahead to maintain that delightful crunch.
What if I don’t have purple cabbage?
If you can’t find purple cabbage, just use extra green cabbage. The flavor will stay great, though you’ll miss out on the beautiful pop of color.
How do I make it vegan?
Simply swap the honey for maple syrup or agave nectar, and you have a perfectly vegan version of this tropical coleslaw without losing any flavor.
Final Thoughts
Nothing lifts a meal quite like the bright, fresh flavors of this No-Mayo Hawaiian Pineapple Coleslaw Recipe. It’s easy to make, packed with texture, and bursting with tropical sweetness and tang. Whether you’re grilling on the weekend or just want a vibrant veggie side, this coleslaw will quickly become a favorite to reach for again and again. Give it a try and bring a little island sunshine to your table!
Print
No-Mayo Hawaiian Pineapple Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This No-Mayo Hawaiian Pineapple Coleslaw is a tropical twist on classic coleslaw, featuring fresh cabbage, carrots, and juicy pineapple chunks tossed in a tangy and sweet apple cider vinegar dressing. Light, refreshing, and free of mayonnaise, this vibrant salad is perfect as a side dish for BBQs, picnics, or any summer meal.
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 and purple cabbages along with the carrots using a knife, grater, or food processor. Finely dice the red onion to prepare all the fresh ingredients.
- Mix the Dressing: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey or maple syrup, fresh lime juice, salt, and pepper until the mixture is emulsified and well combined.
- Combine the Ingredients: In a large bowl, add the shredded cabbages, shredded carrots, pineapple chunks, and diced red onion. Pour the dressing over the salad and toss thoroughly to ensure all components are evenly coated with the dressing.
- Chill and Serve: Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and develop. Before serving, garnish with chopped cilantro or green onions if desired for an extra burst of freshness.
Notes
- Use fresh pineapple for a more vibrant flavor, or canned pineapple drained well if fresh is unavailable.
- Adjust the sweetness of the dressing by varying the amount of honey or maple syrup to suit your taste.
- This coleslaw is best served chilled and can be made a few hours ahead of time for convenience.
- For a vegan option, use maple syrup instead of honey.
- Make sure to drain canned pineapple thoroughly to avoid excess liquid in the salad.
