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overhead view of hawaiian coleslaw with wooden spoon

Hawaiian Coleslaw

  • Author: Erin
  • Total Time: 5 mins + chill time
  • Yield: 12-16 servings 1x


Enjoy a tropical twist on a favorite summer cookout side dish, this coleslaw is sweetened with crushed pineapple and gets a bit of extra tang from apple cider vinegar.


  • 10 ounce bag of coleslaw mix (or 4 cups shredded cabbage and carrot mix)
  • 2 TBS chopped cilantro
  • 1 15-ounce can crushed pineapple, drained
  • 1 TBS apple cider vinegar
  • 1/2 cup mayonnaise
  • Salt and pepper


  1. In a bowl, mix together apple cider vinegar, mayonnaise, cilantro, and a few shakes of salt.
  2. In a large serving bowl or Tupperware style storage container, mix the pineapple with the coleslaw mix and chopped cilantro.
  3. Pour dressing over the coleslaw mix and toss to combine.  Add several turns of black pepper to the top.  Taste and adjust seasonings as needed (see notes)
  4. For best result, let sit in the fridge for a few hours to allow flavors to meld, though coleslaw is best eaten the same day.


If you want extra sweetness, add some brown sugar a teaspoon at a time, tasting after each addition.  Alternatively, you can add a tablespoon or so of the pineapple juice from the can.

If you need more tang, add extra apple cider vinegar a teaspoon at a time.

Serve with barbecue chicken, pulled pork BBQ sandwiches, or pretty much any summer cookout main dish.

  • Prep Time: 5 min
  • Cook Time: N/A
  • Category: Side dish
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