No-Mayo Hawaiian Pineapple Coleslaw

Hey there, fellow food lovers! Are you ready for a coleslaw that’s going to completely redefine your expectations? Forget everything you think you know about creamy, mayonnaise-laden slaws, because this No-Mayo Hawaiian Pineapple Coleslaw is a game-changer. Imagine: the satisfying crunch of crisp cabbage, the sweet tang of juicy pineapple, and a vibrant, zesty dressing that’s light, refreshing, and completely mayo-free! This recipe is your ticket to a taste of paradise, perfect for summer barbecues, potlucks, or even a simple weeknight dinner.

What makes this coleslaw so special? It’s the delightful balance of sweet and tangy flavors. The pineapple provides a tropical sweetness that perfectly complements the sharpness of the red cabbage and the subtle bitterness of the green cabbage. The dressing, made with a simple combination of lime juice, rice vinegar, and a touch of honey, adds a bright, zesty kick without any heaviness. You’ll taste the freshness in every bite – no lingering greasy feeling here!

This recipe is incredibly quick and easy to prepare. You can whip it up in under 15 minutes, leaving you with more time to enjoy your meal and company. And trust me, your taste buds (and your friends) will thank you. It’s incredibly friendly to any dietary restrictions as well, being naturally vegan and easily adaptable to gluten-free needs. Prepare to be amazed by how incredibly flavourful and satisfying a coleslaw can be without a single drop of mayonnaise.

What You’ll Need

This vibrant Hawaiian Pineapple Coleslaw uses simple ingredients for maximum flavour. Here’s what you’ll need to gather:

• Red Cabbage (1 medium): Provides a beautiful color and a slightly sharper, more intense flavor than green cabbage.
• Green Cabbage (1/2 medium): Adds a milder, sweeter element to balance the red cabbage.
• Fresh Pineapple (1 cup, diced): The star of the show! Look for ripe, juicy pineapple for the best flavor.
• Red Onion (1/4 cup, thinly sliced): Adds a subtle bite and a beautiful purple hue.
• Fresh Cilantro (1/4 cup, chopped): Offers a bright, herbaceous note that complements the tropical flavors.
• Lime Juice (2 tablespoons): Essential for that zesty, tangy punch. Freshly squeezed is always best!
• Rice Vinegar (2 tablespoons): Adds a delicate acidity that balances the sweetness of the pineapple.
• Honey (1 tablespoon): Just enough to mellow out the acidity and add a touch of sweetness.
• Olive Oil (1 tablespoon): Adds richness and helps to emulsify the dressing.
• Salt (1/2 teaspoon): Enhances the overall flavor profile.
• Black Pepper (1/4 teaspoon): Adds a subtle touch of spice.

Step-by-Step Instructions

Making this No-Mayo Hawaiian Pineapple Coleslaw is a breeze! Follow these steps for coleslaw perfection:

1. Prep the Vegetables: Finely shred the red and green cabbages using a mandoline slicer or sharp knife for consistent thinness. Aim for even shreds to ensure even cooking and dressing distribution. This is crucial for the best texture. Thinly slice the red onion. Chop the cilantro.
2. Dice the Pineapple: Cut the pineapple into bite-sized pieces. Remove the core and any tough parts for a smoother texture. It’s important to use a ripe pineapple for optimal sweetness and juiciness.
3. Combine the Ingredients: In a large bowl, gently combine the shredded cabbages, diced pineapple, red onion, and cilantro. Avoid overmixing, as this can bruise the cabbage and make it soggy.
4. Whisk the Dressing: In a small bowl, whisk together the lime juice, rice vinegar, honey, olive oil, salt, and pepper until well combined. Ensure there are no visible lumps of honey remaining.
5. Dress the Coleslaw: Pour the dressing over the cabbage mixture and gently toss to coat evenly. Make sure all the ingredients are evenly coated for the best flavor. Taste and adjust seasonings as needed, adding more lime juice for tanginess or honey for sweetness to your preference.
6. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for allowing the flavors to fully develop and for the cabbage to soften slightly. Serve chilled and enjoy!

Pro Tip: For an extra touch of freshness, add a handful of toasted macadamia nuts or sesame seeds just before serving.

Tips for Success

To ensure your No-Mayo Hawaiian Pineapple Coleslaw is a resounding success, here are a few tips to keep in mind:

Use the freshest ingredients possible. Freshly squeezed lime juice and ripe pineapple will make a significant difference in the taste. Don’t be shy with the cilantro; it adds a lovely fresh element. If your cabbage is particularly tough, you can massage it gently with a pinch of salt before adding the dressing to help soften it. For a vibrant presentation, arrange the coleslaw in layers, starting with red cabbage at the bottom, then green cabbage, and finally the pineapple, before drizzling with dressing.

Finally, don’t overmix the coleslaw. Gentle tossing is key to preserving the cabbage’s crispness and preventing it from becoming soggy. Let it chill for at least 30 minutes – this allows the flavors to meld and the cabbage to become slightly more tender, enhancing the overall experience.

Variations to Try

Want to put your own spin on this delicious coleslaw? Here are a few variations to try:

• Spicy Hawaiian: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing for a spicy kick.
• Mango Tango: Substitute diced mango for some or all of the pineapple for a different tropical twist.
• Carrot Crunch: Add shredded carrots for extra sweetness and crunch.
• Creamy (Vegan): Stir in a few tablespoons of vegan cream cheese or coconut cream for a richer, creamier texture.
• Gluten-Free: This recipe is naturally gluten-free, ensuring it’s safe for those with gluten sensitivities.

Storing and Reheating

Leftover No-Mayo Hawaiian Pineapple Coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen slightly over time. Freezing is not recommended, as it will significantly alter the texture of the cabbage. If you’re reheating leftover coleslaw, it’s best done at room temperature, as reheating it in the microwave or on the stovetop might make it soggy.

Frequently Asked Questions

Q: Can I use pre-shredded cabbage? A: While you can use pre-shredded cabbage, it’s best to shred your own for optimal freshness and texture. Pre-shredded cabbage can sometimes be slightly more wilted.

Q: How long does the coleslaw keep in the refrigerator? A: This coleslaw is best enjoyed within 3 days of preparation. The flavors will deepen slightly, but after 3 days the cabbage may start to wilt.

Q: Can I make this coleslaw ahead of time? A: Absolutely! In fact, making it ahead of time allows the flavors to meld beautifully. Prepare it up to a day in advance and store it in the refrigerator until ready to serve.

Q: What can I substitute for cilantro? A: If you don’t have cilantro, you can substitute with fresh parsley or even a touch of chopped green onions.

Q: Can I make a larger batch? A: Yes! Simply multiply the ingredient amounts proportionally to make a larger batch. This recipe easily scales up for larger gatherings or potlucks.

The Final Word

This No-Mayo Hawaiian Pineapple Coleslaw is a vibrant, refreshing, and incredibly flavorful side dish that’s sure to impress. Its quick preparation time, delightful balance of sweet and tangy flavors, and the absence of mayonnaise make it a winner for any occasion. The bright, tropical flavors and satisfying crunch are irresistible. So, ditch the mayo and give this recipe a try – you won’t be disappointed!

We’d love to hear from you! Once you’ve made this delicious coleslaw, leave a comment below and let us know what you thought. Don’t forget to rate the recipe and share your photos on social media using #NoMayoHawaiianColeslaw.

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