This Hawaiian Coleslaw recipe is a tropical twist on a favorite summer side dish, sweetened with crushed pineapple and jazzed up with a touch of apple cider vinegar. Perfect alongside pulled pork BBQ sandwiches!
Coleslaw with Pineapple? Okay...
Most of us are familiar with the most common type of coleslaw that consists of a mixture of shredded cabbage - sometimes with carrots, sometimes with both red and green cabbage - and some kind of dressing. The dressing is typically mayonnaise-based, though some recipes call for yogurt or use a seasoned vinaigrette. Most coleslaws are sweetened with just a bit of sugar or other form of sweetener, such a agave or honey.
Various countries have their own versions of dressed cabbage salads containing all kinds of ingredients dissimilar to the standard "American backyard cookout" version that is familiar in my neck of the woods, and this Hawaiian version sweetened with crushed pineapple is not all that "out there" when you think of it. Pineapple finds itself at home on grilled kabobs or on a sizzling hamburger and we already know that pineapple tastes fantastic with barbecue, so why not?
Give this tropical coleslaw a try and I bet you'll really like it!!
I need to point out that I'm shamelessly using "coleslaw" to describe this salad, even though "slaw" is a more politically correct term. Slaw is typically used when veggies other than cabbage are used (shredded carrots and cilantro, in this case) but I use the terms interchangeably because I'm a wild child, like that. A rebel.
(actually the real truth is that I don't get overly snobby about such things and let people call their dishes whatever they want!)
Serving Ideas For Hawaiian Coleslaw
- In fish tacos
- On a pulled pork BBQ sandwich
- As a side dish for pork chops or ham
- Alongside some juicy pork ribs
Truly, this is a side dish that will work well with any classic barbecue, cookout, or potluck meals. It'll fit right in with many other summery favorites such as baked beans, corn on the cob, and slices of fresh watermelon.
Coleslaw, like many cold salads, are so easily customized to suit your personal tastes. As with the majority of my recipes, I stick with the recommendation of "taste and adjust"... when it's safe to do so, of course. This recipe can be altered using the listed ingredients to make it perfect just for you. Need more sweetness? Add a little brown sugar or more pineapple. Need more tang? Add a little more apple cider vinegar. Here are some other ideas:
- Add a handful of mandarin oranges
- Toss in some finely chopped sweet onion
- Try some diced mango
- Add some crunch with chopped macadamia nuts (my personal favorite)
I always use the pre-bagged coleslaw mix because it's... easier that way. You can use any variety of mix that you want - all green cabbage, cabbage and carrots, red and green cabbage, etc. It'll all work great.Print
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