This take on Hawaiian 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 Coleslaw Recipe
We’re bringing a twist to the classic coleslaw today with this Hawaiian 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.
Hawaiian Cole Slaw
- 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 Tbsp pineapple juice (reserved from the can, above)
- 3 tsp cider vinegar
- 1 tsp olive oil
- 1 tsp soy sauce
- 2 dashes liquid smoke
- ½ tsp ginger
- 1/2 c whole or slivered almonds, unsalted (for topping)
- 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.