What makes this a true tropical coleslaw recipe?

The combo of pineapple, lime, and a sesame-kissed dressing. The flavors stay bright, and the crunch holds.

How do I keep my hawaiian coleslaw recipe from getting watery?

Salt shredded veg 8–10 minutes, blot, then dress. Hold a spoon of dressing to refresh right before serving.

Can I make a creamy hawaiian coleslaw without dairy?

Yes. Use vegan mayo, skip yogurt, and add extra lime for lift. The texture stays lush.

What proteins pair best with pineapple coleslaw?

Roasted turkey, grilled chicken, salmon, and crispy tofu. For a festive platter, try a Turkey Cranberry Crescent Wreath and let the slaw add brightness.

How far ahead can I prep hawaiian pineapple slaw?

Up to 24 hours for components. Store veg and dressing separately, then toss 10 minutes before guests arrive.

Any cozy main to pair with hawaiian slaw with pineapple?

Absolutely. A pot of Vegetarian Pumpkin Chili gives creamy heat that loves a cool, juicy slaw on the side.

Hawaiian Coleslaw Recipe: Ultimate 5-Step, Bright & Creamy

Name: Hawaiian Coleslaw (Creamy, Tangy, Island-Fresh)
Prep time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 3 cups finely shredded green cabbage; 1 cup finely shredded red cabbage; 1 cup shredded carrots; 2 green onions, thin-sliced; 1 cup pineapple tidbits, well drained (save 2–3 tbsp juice); 6 tbsp mayonnaise; 2 tbsp Greek yogurt; 2 tbsp rice vinegar; 1 tbsp fresh lime juice; 2–3 tbsp pineapple juice; 1 tsp Dijon mustard; 1 tsp soy sauce or tamari; 1/2 tsp toasted sesame oil; 1–2 tsp honey (or sugar), to taste; Pinch chili flakes (optional); 2 tbsp chopped cilantro (optional); 1 tbsp toasted sesame seeds; Kosher salt and black pepper, to taste

Description

Hawaiian coleslaw recipe with pineapple, lime, and sesame. Creamy, crisp, and bright—easy ratios, make-ahead tips, and step-by-step method.

Ingredients

Scale

Ingredients for creamy Hawaiian coleslaw with pineapple

3 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 cup shredded carrots
2 green onions, thin-sliced
1 cup pineapple tidbits, well drained (save 2–3 tbsp juice)
6 tbsp mayonnaise
2 tbsp Greek yogurt
2 tbsp rice vinegar
1 tbsp fresh lime juice
2–3 tbsp pineapple juice
1 tsp Dijon mustard
1 tsp soy sauce or tamari
1/2 tsp toasted sesame oil
1–2 tsp honey (or sugar), to taste
Pinch chili flakes (optional)
2 tbsp chopped cilantro (optional)
1 tbsp toasted sesame seeds
Kosher salt and black pepper, to taste

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Instructions

Folding pineapple into Hawaiian pineapple slaw

Combine cabbages, carrots, and green onions in a large bowl. Sprinkle a scant 1/2 tsp salt, toss, and rest 8–10 minutes.
Whisk mayo, yogurt, rice vinegar, lime juice, pineapple juice, Dijon, soy/tamari, sesame oil, and honey until smooth. Taste and adjust.
Blot vegetables if very wet. Fold in pineapple tidbits.
Toss with dressing until every ribbon glistens. Season with pepper; add chili flakes if you like.
Finish with cilantro and sesame seeds. Serve immediately or chill 20–30 minutes.

Notes

Vegan: Use vegan mayo; skip yogurt; add extra lime. Your tropical coleslaw recipe stays lush without dairy.

Make-ahead: Store veg and dressing separately up to 24 hours; toss just before serving. That move saves the creamy hawaiian coleslaw crunch.

Coconut twist: Stir in 2 tbsp unsweetened coconut flakes and a touch more lime for a softer hawaiian slaw with pineapple vibe.

Prep Time: 15 minutes (plus optional 10-minute salt rest)
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Hawaiian

Nutrition

Serving Size: 1/6 recipe
Calories: 175 kcal
Sugar: 12 g
Sodium: 320 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 5 mg