Description
Hawaiian Pineapple Delight is a refreshing and vibrant coleslaw-style salad featuring a creamy Greek yogurt dressing infused with pineapple juice, apple cider vinegar, and Dijon mustard. Combined with crisp cabbage, sweet pineapple tidbits, and crunchy macadamia nuts, this quick and easy recipe serves as a perfect side dish or light meal with tropical flair.
Ingredients
Scale
Dressing
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Kosher salt
- 2 Tablespoons pineapple juice (saved from canned pineapple bits)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- 3/4 cup unsweetened Greek yogurt
Salad Base
- 1/2 cup roughly chopped macadamia nuts
- 1 cup drained pineapple tidbits from a can
- A 10–15 oz. pack of coleslaw mix, or 4–5 cups of mixed shredded green and red cabbage
Instructions
- Prepare the dressing: Toss the Greek yogurt, pineapple juice, apple cider vinegar, Dijon mustard, salt, and black pepper into a medium bowl. Stir thoroughly until the mixture is smooth and free of lumps, creating a creamy and tangy dressing base.
- Combine the salad ingredients: In a large bowl, mix together the coleslaw mix (cabbage), pineapple tidbits, and roughly chopped macadamia nuts. This forms the crunchy and sweet salad foundation.
- Dress the salad: Drizzle the prepared dressing evenly over the salad ingredients. Toss gently but thoroughly until every part of the salad is properly coated with the creamy dressing.
- Serve or chill: Serve the salad immediately to enjoy maximum crunch and freshness. Alternatively, refrigerate it if you prefer it chilled, keeping in mind that the salad may soften over time after chilling.
Notes
- For best texture, serve the salad immediately after dressing. The shredded cabbage will retain its crispness for the best eating experience.
- Use fresh pineapple juice from the canned tidbits for authentic flavor, but you can substitute with fresh pineapple juice if available.
- Macadamia nuts add a rich crunch; feel free to lightly toast them for extra flavor.
- This salad can be prepared ahead but should be consumed within a few hours to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
