Hawaiian Pineapple Coleslaw Recipe

Pair this Hawaiian Pineapple Coleslaw with your favorite sandwich, or as a side dish!

Prep Time 2 10

Total Time 2 10

Ingredients

4 cups shredded cabbage
¼ white onion, chopped
2 green onions, chopped
20 ounces crushed pineapple, 1 can, with juice
½ cup mayonnaise
2 Tablespoon apple cider vinegar
¼ cup brown sugar
1 teaspoon salt
½ teaspoon pepper

Equipment

Instructions

Toss together shredded cabbage, onion, green onions, and crushed pineapple (don’t drain your pineapple! You’ll want the juice in there too!).
In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
Pour liquid mixture into cabbage mix and toss.
Set in the fridge for at least two hours to let the flavors soak together.
Store in an airtight container in the fridge for up to three days.

Nutrition

Calories: 152 kcal · Carbohydrates: 29 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 3 mg · Sodium: 540 mg · Potassium: 238 mg · Fiber: 3 g · Sugar: 25 g · Vitamin A: 147 IU · Vitamin C: 27 mg · Calcium: 48 mg · Iron: 1 mg

Cuisine: American

Author: Steph Loaiza

Course: Side Dish