Sharon Palmer RD

Published on September 15, 2024

This delicious, gluten free, vegan Hawaiian Pineapple Coleslaw recipe is based on red and white cabbage, carrots, fresh pineapple, cilantro, macadamia nuts, and coconut tossed with a vegan Yogurt Hawaiian Coleslaw Dressing. Yum! You can shred your veggies in a food processor to save time, or even purchase bags of coleslaw vegetables—commonly available in many supermarkets—to make this recipe a cinch. While I love to use fresh pineapple in this yummy Hawaiian coleslaw recipe, you can easily use canned. I love to serve this tropical coleslaw at fun outdoor events, as the salad compliments a range of menus, from outdoor grill meals, holiday parties, potlucks, picnics, and tailgating.

This coleslaw is the ultimate salad! You can pile it on your veggie burger, sloppy joe, or taco, serve it as a side salad, and meal prep it to use all week long. Because this slaw is based on cabbage, it holds up longer than most salads made with delicate leafy greens. Plus, coleslaw recipes feature seasonal produce that’s available throughout the seasons, making them a good evergreen, year-round salad option, from winter to fall.

Nutrition Notes

This coleslaw is gluten free and vegan, and light in added fats with no added sugars and salt (it’s optional). Packed in fiber, vitamins, minerals, and antioxidant compounds, you can feel really good about including this healthy salad in your meal plan. Plus, you can fit in servings of veggies at every meal, compliments of this salad.

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Hawaiian Pineapple Coleslaw

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Author: The Plant-Powered Dietitian
Total Time: 30 minutes
Yield: 10 servings 1x
Diet: Vegan

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Description

This delicious, gluten free, vegan Hawaiian Pineapple Coleslaw recipe features red and white cabbage, carrots, fresh pineapple, cilantro, macadamia nuts, and coconut tossed with a vegan yogurt Hawaiian coleslaw dressing. Yum! Use canned pineapple and bags of coleslaw veggies to make this recipe a cinch.

Ingredients

Scale

Hawaiian Coleslaw:

½ medium head (about 1 pound) white or green cabbage, thinly sliced (may use prepared coleslaw mix, see below)
½ medium head (about 1 pound) red cabbage, slivered
2 small (about 2.5 ounces each) carrots, coarsely shredded
½ (about 2 cups) fresh pineapple, cut into small chunks, about 3/4 inches (may substitute 1 20-ounce can pineapple tidbits in juice, reserving juice for dressing)
½ cup chopped fresh cilantro
½ cup coarsely chopped macadamia nuts
½ cup toasted shaved or shredded unsweetened coconut

Yogurt Hawaiian Coleslaw Dressing:

¾ cup cultured plant-based yogurt, plain, unsweetened (i.e., coconut, almond, or soy)
½ cup plant-based mayonnaise (i.e., Follow Your Heart)
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons pineapple juice (if using canned pineapple, use reserved juice)
1 teaspoon minced fresh ginger
½ teaspoon crushed red pepper
½ teaspoon salt (optional)

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Instructions

Place slivered green and red cabbage in a large (3 quart) mixing bowl. Note: use a sharp knife to thinly slice cabbage horizontally from head. Make slices thin enough to chew easily, without being so fine that the cabbage loses its texture and wilts. Alternatively, you can use a food processor slicing attachment to shave cabbage. May use prepared coleslaw mix, see below.
Use a box shredder or food processor with shredding attachment to coarsely shred the carrots. Do not use fine shredder setting. Add to mixing bowl. May used prepared coleslaw mix that includes carrots, see below.
Peel, core, and chop ½ pineapple into small pieces (about ¾-inches) to make about 2 cups. Alternatively use canned, drained pineapple, reserving juice for the dressing. Place chopped pineapple in mixing bowl.
Add cilantro, macadamia nuts, and coconut to the bowl. May use additional for garnish, if desired.
Gently toss ingredients to combine.
Prepare Yogurt Hawaiian Coleslaw Dressing: In a small bowl (2 cups), mix yogurt, mayonnaise, mustard, vinegar, juice, ginger, crushed red pepper, and salt (optional) until smooth.
Pour dressing into coleslaw mixture and toss gently to coat slaw. May garnish with additional cilantro, if desired.
Serve immediately or chill until serving time. Makes 10 (1 cup) servings. Store in an airtight container in the fridge for up to five days.

Notes

May use 2 (16-ounce each) bags of coleslaw mix with white or green and red cabbage and carrots in place of slivered white or green and red cabbage and shredded carrots called for in recipe.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American