Sweet Hawaiian Pineapple Coleslaw Recipe Without Mayo
Hawaiian Pineapple Coleslaw puts a sweet and savory tropical twist on the classic picnic side dish. Lightened-up with Greek yogurt, this easy summer salad has no mayo. It’s definitely not the same old cole slaw recipe!
We aren’t going on a summer vacation this year. Honestly, I can’t complain and I am totally not complaining.
Earlier this year we went on a family cruise. Then in the fall the hubby and I are going on a trip together to celebrate a couple of milestone birthdays. So we are getting our share of vacation time.
But it’s summer, and who doesn’t want to go on a summer vacation?!
Luckily my mom lives near the beach and boardwalk, so we just spent a week there. Pool, sand, waves, ice cream, dancing, biking, kayaking, all the ingredients for a “real” summer vacation.
And sometimes I like to put the ingredients of a tropical vacation into my food.
Hawaiian Coleslaw Recipe with Pineapple
Enjoy creamy, healthy no-mayo coleslaw with a dressing made with Greek yogurt makes. This cole slaw recipe is lighter than the traditional side dish. And the addition of pineapple and macadamia nuts adds a bit of sweetness, some crunch, and a little Hawaiian-inspired flair. It’s time to give an old salad recipe new and delicious tropical flavors.
How do you make coleslaw with no mayo?
The name coleslaw actually comes from a Dutch word that means “cabbage salad”. So it is literally a salad made with shredded cabbage usually tossed in a mayonnaise-based dressing, or occasionally a vinaigrette. However, this recipe eschews the usual mayo-based dressing.
Just like my Maple Dijon Coleslaw, the dressing starts with a base of Greek yogurt. So you get the same creaminess you come to expect from the classic side dish, but in an updated version that is healthier.
Is coleslaw healthy?
Compared to the classic coleslaw recipe, this one with no mayo is actually quite healthy.
There are only about 160 calories per serving, compared to over 250 calories in many other recipes and store-bought versions of this salad. And it even has 4 grams of protein, plus the probiotic benefits of Greek yogurt.
It has 18 grams of carbs per serving, but most of these are from the pineapple, and not from added sugars or other carbohydrates. In fact, it is naturally grain free and gluten fr gluten free and grain free.
How to Make Tropical Cole Slaw
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
For the coleslaw dressing, combine:
- Plain Greek yogurt
- Dijon mustard
- Apple cider vinegar
- Pineapple juice
- Salt and pepper
Then pour over:
- Coleslaw mix or shredded cabbage
- Pineapple tidbits
- Chopped macadamia nuts
Hawaiian Pineapple Coleslaw Recipe Tips:
- No need to buy separate pineapple juice. Just pick up a can of pineapple tidbits and reserve the liquid when you drain it. Use this in the coleslaw dressing.
- You can serve it right away, or keep it in the fridge for a few hours to let the flavors really develop.
- It will keep in the fridge for a couple of days, but the slaw will get softer and lose some of its crispness.
- If you need to prepare it in advance, you can stir together the dressing, then quickly mix with the slaw right before serving.
- For the cabbage, I like to use a slaw mix with white and red cabbage and carrots. You can use a bag with just white cabbage or shred the cabbage yourself. You’ll need 4-5 cups in total.
What to serve with this tropical sweet coleslaw
- Barbecue Sausage Foil Packets are easy to assemble and toss on the grill, and even easier to clean up.
- Slow Cooker Root Beer Pulled Pork gives you all the flavor you love without the heat and work of slaving over a smoker all day.
- Barbecue Chicken Tostadas have been one of the most popular recipes on the website for years, and pair perfectly with this side dish.
- Easy Baked Beans are always a staple at a barbecue, just like cole slaw, and it doesn’t get simpler than my super-secret semi-homemade recipe.
- Smoked Pork Ribs are tender, juicy, and better than a restaurant.
- Grilled Corn on the Cob completes any summertime meal.
It’s perfect for a gluten free summer barbecue.
More pineapple recipes
- Hawaiian Pineapple Chicken Salad adds the tropical flavors you love to your favorite sandwich filling.
- Pineapple Ham Cheese Ball is a surprisingly delicious new way to devour this party staple.
- Teriyaki Turkey Meatballs are moist, tender meatballs swimming in a sweet and savory sauce, with meal prep options and ways to make them gluten free and even paleo.
- Hawaiian Scrambled Eggs are light and fluffy with bursts of cheese, pineapple, tomato, and ham.
- Tropical Broccoli Salad adds new flavors to an old favorite with cheddar cheese, pineapple, and macadamia nuts.
Sweet Hawaiian Pineapple Coleslaw Recipe
I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!
Sweet Hawaiian Pineapple Coleslaw with No Mayo
- 3/4 cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
- 1 cup pineapple tidbits from a can, drained
- 1/2 cup macadamia nuts, coarsely chopped
- In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
- In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
- Pour the dressing over the slaw and stir to distribute evenly.
- Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.