Hawaiian Coleslaw
This Hawaiian Coleslaw features a creamy yogurt dressing and sweet pineapple, making it a refreshing side dish.
Ingredients
For the Dressing
- ¾ cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons pineapple juice reserved from draining the can of pineapple tidbits
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the Slaw
- 1 bag coleslaw mix 10-15 oz. or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
- 1 cup pineapple tidbits from a can, drained
- ½ cup macadamia nuts coarsely chopped
Instructions
- In a large bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, Kosher salt, and black pepper. Mix well.
- Add the coleslaw mix, pineapple tidbits, and macadamia nuts to the bowl. Toss until well coated with the dressing.
Notes
Chill the coleslaw for at least 30 minutes before serving for the best flavor.