Hawaiian Coleslaw

This take on tropical coleslaw uses no mayo. Rather, we're using a vinegar-based dressing and bright fruit to create a coleslaw that is as bright colorful as the Hawaiian Islands themselves.

I miss a lot of things about spring and summer during the winter months, but one of them is eating outside. Tim and I love to pack up dinner and go on a bike ride or hike.

It's a perfectly relaxing end to the day.

And then, there are the family picnics. The loud and boisterous pot luck cook outs where people always seem to be in the best of spirits because they are outdoors, enjoying company, and eating some really good food.

And, if your family's anything like mine, there's always ample coleslaw.

Our Lightened Up Hawaiian Style Coleslaw Recipe

We're bringing a twist to the classic coleslaw today with this tropical coleslaw.

While many traditional "Hawaiian coleslaw" recipes will have a creamy, mayo-based, sauce, our version skips the mayo and comes closer to your classic vinegar slaw than the creamy version.

We're calling it Hawaiian because the bright tropical flavors were inspired by the islands!

Pineapple and Mandarin oranges give this dish sweetness, while soy sauce and a hint of liquid smoke bring the flavors of the Pacific.

Enjoy!

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4.35 from 26 votes

Hawaiian Cole Slaw

This take on Hawaiian Coleslaw uses no mayo. We're using a vinegar dressing and bright fruit to create a slaw that is as colorful as the Hawaiian Islands!

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: Hawaiian

Servings: 4 - 6 people

Author: Sarah | Curious Cuisiniere

Ingredients

• 4 c cabbage, finely cut or shredded (about ¼ of a large head)
• 2 carrots, cut into matchsticks
• ½ green pepper, diced
• ½ red onion, sliced and quartered
• 2 garlic cloves, minced
• 1 (11oz) can mandarin oranges, drained
• 1 c pineapple chunks, roughly chopped with liquid reserved
• 1 tablespoon pineapple juice (reserved from the can, above)
• 3 teaspoon cider vinegar
• 1 teaspoon olive oil
• 1 teaspoon soy sauce
• 2 dashes liquid smoke
• ½ teaspoon ginger
• ½ c whole or slivered almonds, unsalted (for topping)

Instructions

• In a large bowl, toss together cabbage, carrots, green peppers, onions, garlic, oranges, and pineapples.
• In a small bowl, whisk together pineapple juice, vinegar, oil, soy sauce, liquid smoke and ginger.
• Pour sauce over veggies and toss until well coated.
• Top with almonds if desired.

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/