I love bright, crisp salads and this No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist sings with fresh flavor. I wrote this recipe so you can make a lively side that pairs well with grilled fish, tacos, or a simple weeknight roast. If you need grill notes, I often refer friends to the best temp for Traeger I use for fish and chicken.
My dad James first taught me to always taste the dressing, and my sister Jennifer taught me to add pineapple for a pop. Mom Eva cheered when everyone finished the bowl.
Gathering Your Ingredients
- 4 cups Green Cabbage (Shredded)
- 2 cups Purple Cabbage (Shredded)
- 2 cups Carrots (Grated)
- 2 cups Pineapple (Fresh, cut into chunks)
- 1 cup Pineapple Juice (Or substitute with orange juice)
- 1/4 cup Apple Cider Vinegar (Or white vinegar)
- 2 tablespoons Honey or Agave (Use agave for vegan option)
- 2 tablespoons Lime Juice (Freshly squeezed)
- to taste Salt
- to taste Pepper
- 1/4 cup Cilantro (Chopped)
- 1/4 cup Toasted Macadamia Nuts or Almonds (Chopped)
The Tools That Help
I keep this coleslaw easy, so you need only a few tools. A large bowl lets you toss well without spills. A sharp chef knife makes quick work of cabbage and cilantro. I like a box grater for fresh carrots and a citrus juicer for bright lime juice. If you have a salad spinner, use it to dry shredded cabbage after rinsing. A small jar with a tight lid works great to shake together the dressing.
If you like to read about swaps and diets while you cook, I once wrote a note on whether are ramen noodles ok for keto and I often link it for readers who ask about carb swaps.
The Step-by-Step Process
Bringing It All Together
- Rinse and dry the shredded green and purple cabbage.
- Grate the carrots and add them to the bowl.
- Chop the pineapple into bite size chunks.
- Put the pineapple chunks in a small bowl and scoop out one cup of juice.
- Measure the pineapple juice and add it to the small jar.
- Squeeze fresh lime juice into the jar.
- Add the apple cider vinegar to the jar.
- Pour in the honey or agave and close the jar.
- Shake the jar until the dressing blends and becomes smooth.
- Taste the dressing and add a pinch of salt and pepper if needed.
- Pour the dressing over the cabbage, carrots, and pineapple.
- Toss gently until the veggies and fruit are evenly coated.
- Chop the cilantro and sprinkle it over the slaw.
- Toss again lightly to distribute the cilantro.
- Toast the macadamia nuts or almonds in a dry pan until they turn golden.
- Let the nuts cool, then chop them coarsely and sprinkle them on top.
- Chill the slaw for at least 20 minutes so the flavors meld.
- Serve cold or at room temperature for best flavor.
Lighter, Healthier Touches
I like this slaw because it has no mayo and keeps a fresh feel. Use agave in place of honey for a vegan option. For less sugar, reduce the pineapple juice to half a cup and add a tablespoon of water to keep volume. You can swap orange juice for pineapple juice if you want a milder citrus. If you need to lower carbs further, choose less fruit and add more shredded cabbage and carrots. For people watching salt, use a light hand and add salt only at the end after tasting.
Perfect Pairings
This slaw adds zip to so many meals. I serve it with grilled fish, pulled pork sandwiches, or fish tacos. It also brightens a plate of rice bowls or grilled chicken. For a fun cookout menu, place it alongside skewers, fresh corn, and a bean salad. If you are making sausages at home, this slaw rides well with potato sausage, and I sometimes point readers to my note on the best casings for potato sausage when they ask what to serve together.
Common Stumbles to Avoid
I see three small mistakes people make with this slaw. First, do not skip fresh lime juice. The citrus lifts all the flavors. Second, avoid over chopping the cabbage too fine. Keep a little crunch. Third, do not add the nuts too early if you plan to store the slaw. They go soft if mixed in long before serving. Toast nuts just before you plan to eat or add them on top at serving time.
Storing Your Creation
Store the coleslaw in an airtight container in the fridge. It will keep well for 3 to 4 days, but it tastes best within 24 hours while the pineapple is fresh. If you need to make it ahead, leave the nuts in a separate small container. If the slaw becomes soft, give it a quick stir and squeeze a little extra lime to refresh the flavor.
A Final Warm Word
I love that this No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist is bright, easy, and flexible. I make it when I want a simple side that feels special. It fits summer barbecues and weekday dinners alike. I hope you make it and enjoy the bright taste with the people you love.
Answering Your Questions
Is No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist vegan?
Yes, it can be vegan if you choose agave instead of honey. Everything else in the recipe is plant based. I always label the swap for friends who avoid animal products.
How long can I keep No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist in the fridge?
You can keep it in an airtight container for three to four days. For the best texture, add the toasted nuts just before serving and eat it within a day if you want the crunch at its best.
Can I make No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist ahead of time for a party?
Yes, you can make most of it a few hours ahead. Mix the dressing and toss the vegetables, then chill. Keep the nuts separate and add them right before you serve for best crunch and color.
Print
No-Mayo Hawaiian Pineapple Coleslaw for a Tropical Twist
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A bright, crisp coleslaw with fresh pineapple and a tangy dressing, perfect as a side for grilled dishes.
Ingredients
- 4 cups Green Cabbage, shredded
- 2 cups Purple Cabbage, shredded
- 2 cups Carrots, grated
- 2 cups Pineapple, fresh, cut into chunks
- 1 cup Pineapple Juice (or substitute with orange juice)
- 1/4 cup Apple Cider Vinegar (or white vinegar)
- 2 tablespoons Honey or Agave
- 2 tablespoons Lime Juice, freshly squeezed
- to taste Salt
- to taste Pepper
- 1/4 cup Cilantro, chopped
- 1/4 cup Toasted Macadamia Nuts or Almonds, chopped
Instructions
- Rinse and dry the shredded green and purple cabbage.
- Grate the carrots and add them to the bowl.
- Chop the pineapple into bite-sized chunks.
- Put the pineapple chunks in a small bowl and scoop out one cup of juice.
- Measure the pineapple juice and add it to the small jar.
- Squeeze fresh lime juice into the jar.
- Add the apple cider vinegar to the jar.
- Pour in the honey or agave and close the jar.
- Shake the jar until the dressing blends and becomes smooth.
- Taste the dressing and add a pinch of salt and pepper if needed.
- Pour the dressing over the cabbage, carrots, and pineapple.
- Toss gently until the veggies and fruit are evenly coated.
- Chop the cilantro and sprinkle it over the slaw.
- Toss again lightly to distribute the cilantro.
- Toast the macadamia nuts or almonds in a dry pan until they turn golden.
- Let the nuts cool, then chop them coarsely and sprinkle them on top.
- Chill the slaw for at least 20 minutes so the flavors meld.
- Serve cold or at room temperature for best flavor.
Notes
If you’re looking for a vegan option, use agave instead of honey.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 22g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coleslaw, pineapple, salad, tropical, vegan