Description
Escape to the tropics with this vibrant Hawaiian Pineapple Coleslaw, a delightful twist on a classic that bursts with sweet, tangy, and savory flavors. It’s the perfect refreshing side dish to liven up any meal, from backyard barbecues to weeknight dinners. This colorful coleslaw is a sweet and tangy explosion of tropical flavors, piled high with juicy pineapple and a creamy, zesty dressing.
Ingredients
1/2 cup All-Purpose Stir-Fry Sauce
1 pound green cabbage cored, and finely shred
1 pound red cabbage cored, and finely shred
1 tablespoon Diamond Crystal kosher salt or 1½ teaspoons table salt
2 medium carrots peeled and finely sliced
1 cup canned pineapple tidbits in 100% pineapple juice drained
1/4 cup roasted and salted macadamia nuts roughly chopped
2 teaspoons toasted sesame seeds
2 scallions or green onions thinly sliced
Instructions
Prepare the coleslaw dressing by shaking the All-Purpose Stir-Fry Sauce.
Combine the shredded cabbage and salt in a colander and let it sit for 1 to 4 hours, or until the cabbage wilts and releases liquid, becoming squeaky and crunchy.
Rinse the wilted cabbage in the colander, gently press to drain excess water, then transfer to a clean kitchen towel or paper towels and pat thoroughly dry. You can store the prepared cabbage in a sealed container in the refrigerator for up to 24 hours.
Place the dried cabbage in a large bowl, add the sliced carrots and pineapple tidbits, then pour in the All-Purpose Stir-Fry Sauce and mix well.
Cover the coleslaw and chill in the refrigerator for about 30 minutes, or skip this step if you prefer it not chilled.
When ready to serve, transfer the coleslaw to a serving dish. Taste and add more dressing if desired.
Stir in the chopped macadamia nuts, toasted sesame seeds, and sliced scallions just before serving.
Notes
For the best texture, aim for finely shredded cabbage and carrots. You can use a mandoline slicer for uniformity or a food processor with a shredding attachment. If you’re chopping by hand, be sure to get them as fine as possible.
Make sure to drain your diced pineapple well to prevent the coleslaw from becoming too watery. A fine-mesh sieve is perfect for this.
Always taste your dressing before adding it to the slaw, and taste the finished slaw as well. Adjust salt, pepper, sugar, or vinegar as needed to achieve your perfect balance of sweet and tangy.
It’s better to start with a little less dressing and add more if needed. You want the vegetables to be coated, not swimming.
While you can technically serve this immediately, letting it chill for a bit truly elevates the flavors and improves the texture.
- Prep Time: 20 minutes
- Category: Side Dish
- Cuisine: Hawaiian