Hawaiian Pineapple Coleslaw Recipe
Pair this Hawaiian Pineapple Coleslaw with your favorite sandwich, or as a side dish!
Large Mixing Bowl
- 4 cups shredded cabbage
- ¼ white onion chopped
- 2 green onions chopped
- 20 ounces crushed pineapple 1 can, with juice
- ½ cup mayonnaise
- 2 Tablespoons apple cider vinegar
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
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.
Calories: 152kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 540mg | Potassium: 238mg | Fiber: 3g | Sugar: 25g | Vitamin A: 147IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg