Hawaiian Coleslaw

Some side dishes have a way of making an ordinary meal feel like a gathering. Hawaiian Coleslaw is one of those recipes for me, because it brings together the easy joy of summer barbecues, the sweetness of pineapple, the crunch of fresh cabbage, and the creamy tang of a yogurt-based dressing in one bright, refreshing bowl.

I always think of warm afternoons when the table is crowded with simple food, cold drinks, and people reaching across one another for “just a little more.” This coleslaw fits perfectly into that kind of moment because it is cheerful, colorful, and comforting without feeling heavy.

The first thing you notice is the texture. Crisp cabbage gives every forkful a satisfying bite, pineapple tidbits add juicy sweetness, and chopped macadamia nuts bring a buttery crunch that makes the whole salad feel special.

Then the dressing pulls everything together. Plain Greek yogurt makes it creamy, Dijon mustard adds a gentle tang, apple cider vinegar brightens it, and reserved pineapple juice gives it that soft tropical sweetness.

It is simple enough to make on a busy day and pretty enough to bring to a potluck or holiday table. In just 15 minutes, you can have a fresh side dish that tastes like sunshine and still feels homemade.

What I love most is that this recipe does not try too hard. It uses easy ingredients, comes together in one bowl, and tastes even better after chilling for a little while in the fridge.

What Is Hawaiian Coleslaw?

Hawaiian Coleslaw is a creamy, crunchy, tropical-inspired side dish made with shredded cabbage, sweet pineapple, macadamia nuts, and a tangy Greek yogurt dressing. It is refreshing, slightly sweet, lightly savory, and perfect for meals that need something cool and bright on the side.

At its heart, it is still a coleslaw, which means cabbage gives it the crisp foundation. The Hawaiian-style twist comes from pineapple tidbits, pineapple juice in the dressing, and macadamia nuts for a rich, island-inspired crunch.

Instead of using a heavy mayonnaise-based dressing, this version uses plain Greek yogurt. That gives the slaw a creamy texture while keeping the flavor clean, tangy, and refreshing.

It works beautifully with grilled meats, sandwiches, tacos, barbecue chicken, pork, and casual summer meals. It is also easy to prepare ahead, which makes it helpful when you are hosting or bringing a dish to share.

Recipe Overview

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 6 people

This is a no-cook side dish, which makes it especially convenient for warm days or busy gatherings. The only real work is mixing the dressing, adding the slaw ingredients, and letting everything chill so the flavors can settle together.

Why You’ll Love Hawaiian Coleslaw

It Comes Together Quickly

This Hawaiian Coleslaw takes only 15 minutes to prepare. You do not have to cook anything, which makes it a perfect last-minute side dish.

It is especially helpful when the main meal is already taking your attention. You can stir together the dressing, toss in the coleslaw mix, pineapple, and nuts, and have it ready for the fridge in just a few minutes.

It Uses Simple Ingredients

The recipe uses a short list of familiar ingredients. Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, pepper, coleslaw mix, pineapple tidbits, and macadamia nuts are all easy to find.

Even though the ingredient list is simple, the finished dish tastes layered. You get creamy, tangy, sweet, crunchy, and nutty flavors all in one bowl.

It Is Beginner-Friendly

This is a great recipe for anyone who wants something reliable and low-stress. There are no complicated techniques, no stovetop timing, and no baking.

You simply stir the dressing until smooth, add the slaw ingredients, and toss gently. Even a beginner cook can make this dish with confidence.

It Is Perfect for Gatherings

Hawaiian Coleslaw looks beautiful on a table because it has color and texture. The cabbage brings freshness, the pineapple adds golden sweetness, and the macadamia nuts make it feel a little more special.

It is a wonderful side for barbecues, picnics, potlucks, family dinners, and holiday meals. Because it is served chilled, it is easy to make ahead and bring along.

It Can Be Made Ahead

This coleslaw benefits from a little time in the refrigerator. Chilling allows the dressing to settle into the cabbage and pineapple, giving the flavors time to blend.

That means you can make it before guests arrive. When it is time to serve, just give it a gentle stir and bring it to the table.

It Tastes Light but Still Creamy

The Greek yogurt dressing gives the salad a creamy coating without making it feel too rich. The apple cider vinegar and pineapple juice keep the flavor bright.

This balance makes the slaw refreshing enough for summer meals. It also makes it a nice contrast to heavier dishes like grilled meats, sandwiches, or fried foods.

Ingredients You’ll Need

For the Dressing

Plain Greek Yogurt

¾ cup plain Greek yogurt

Plain Greek yogurt gives the dressing its creamy base. For the richest texture, full-fat yogurt works beautifully, but any plain Greek yogurt can be used.

The yogurt adds tang and body without overpowering the pineapple or cabbage. It keeps the dressing smooth, fresh, and easy to coat over the slaw.

Dijon Mustard

1 tablespoon Dijon mustard

Dijon mustard adds a gentle sharpness that balances the sweetness of the pineapple. It gives the dressing more depth and keeps it from tasting flat.

If you want a milder flavor, yellow mustard can be used instead. The flavor will be softer, but it will still add a pleasant tang.

Apple Cider Vinegar

1 tablespoon apple cider vinegar

Apple cider vinegar brings brightness to the dressing. It cuts through the creaminess of the yogurt and lifts the sweetness of the pineapple.

White vinegar can be substituted if needed. The flavor will be a little more straightforward, but it will still work well.

Pineapple Juice

2 tablespoons pineapple juice

Use the juice reserved from draining the canned pineapple tidbits. This is a small detail that makes the dressing taste more tropical and connected to the rest of the slaw.

The pineapple juice adds natural sweetness and fruity flavor. It also helps loosen the yogurt so the dressing coats the cabbage more easily.

Kosher Salt

½ teaspoon Kosher salt

Salt is important because it brings all the flavors together. It keeps the dressing from tasting too sweet and helps the cabbage taste more seasoned.

Start with the listed amount, then adjust after tasting. It is always easier to add more salt than to fix a dressing that is too salty.

Black Pepper

¼ teaspoon black pepper

Black pepper adds a gentle warmth to the dressing. Freshly ground black pepper gives the best flavor if you have it.

It does not make the slaw spicy. It simply gives a subtle savory finish that balances the pineapple and yogurt.

For the Slaw

Coleslaw Mix

1 bag coleslaw mix, 10 to 15 ounces, or about 4 to 5 cups shredded cabbage

A prepared coleslaw mix makes this recipe fast and convenient. A blend of green and red cabbage adds beautiful color, while shredded carrots can bring extra sweetness if included in the mix.

You can also shred your own cabbage if you prefer. The key is to keep the cabbage crisp and fresh.

Pineapple Tidbits

1 cup pineapple tidbits, drained

Pineapple is what gives this slaw its tropical personality. Canned pineapple tidbits are convenient and easy to use, especially because you can reserve the juice for the dressing.

Fresh pineapple can also be used for a brighter flavor. If using fresh pineapple, cut it into small bite-sized pieces so it blends evenly into the slaw.

Macadamia Nuts

½ cup macadamia nuts, coarsely chopped

Macadamia nuts add a buttery crunch that makes this coleslaw feel extra special. Their rich flavor pairs beautifully with pineapple and creamy yogurt dressing.

If you do not have macadamia nuts, chopped walnuts or pecans can be used. Each nut will give the slaw a slightly different flavor and texture.

Ingredient Spotlight: Pineapple

Pineapple is the ingredient that gives Hawaiian Coleslaw its sunny, tropical character. It adds sweetness, juiciness, and a soft fruity brightness that makes the dish feel refreshing.

In this recipe, pineapple does double duty. The drained tidbits go into the slaw, while the reserved juice becomes part of the creamy dressing.

That small amount of pineapple juice matters because it ties the dressing to the fruit in the salad. It keeps the flavor cohesive, so every bite tastes balanced instead of random.

Fresh pineapple can make the slaw taste even brighter. Canned pineapple is convenient and dependable, especially when you want a quick side dish without extra prep.

Directions

Step 1: Gather Everything Before You Start

Place all the dressing ingredients and slaw ingredients on your counter before mixing. You will need Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, Kosher salt, black pepper, coleslaw mix, pineapple tidbits, and macadamia nuts.

This recipe moves quickly once you begin. Having everything measured and ready makes the process smooth and prevents you from forgetting anything.

Step 2: Drain the Pineapple Tidbits

Open the can of pineapple tidbits and drain them carefully. Do not throw away the juice right away, because you need 2 tablespoons of it for the dressing.

Let the pineapple sit in a small strainer for a minute or two if it seems very juicy. Too much extra liquid can thin the dressing and make the slaw watery.

Step 3: Reserve the Pineapple Juice

Measure 2 tablespoons of pineapple juice from the drained can. Set it aside for the dressing.

This juice adds tropical sweetness and helps loosen the Greek yogurt. It is one of the small details that gives the slaw its signature flavor.

Step 4: Chop the Macadamia Nuts

Place the macadamia nuts on a cutting board and chop them coarsely. You want pieces that are small enough to distribute through the slaw but still large enough to give a noticeable crunch.

Avoid chopping them too finely. The texture of the nuts is part of what makes this coleslaw special.

Step 5: Start the Dressing with Greek Yogurt

Add ¾ cup plain Greek yogurt to a large mixing bowl. Use a bowl big enough to hold the entire slaw later, because everything will be tossed together in this same bowl.

The yogurt should look thick and creamy. If it is very firm, do not worry, because the vinegar and pineapple juice will loosen it.

Step 6: Add the Dijon Mustard

Spoon 1 tablespoon of Dijon mustard into the bowl with the yogurt. Stir gently to begin combining the two.

The mustard adds tang and a savory edge. It helps keep the dressing from tasting too sweet once the pineapple is added.

Step 7: Add the Apple Cider Vinegar

Pour in 1 tablespoon of apple cider vinegar. Stir again until the yogurt, mustard, and vinegar start to blend into a smooth dressing.

The vinegar brightens the dressing right away. It also gives the coleslaw a refreshing finish.

Step 8: Add the Reserved Pineapple Juice

Add 2 tablespoons of reserved pineapple juice. Stir until the dressing becomes creamy and slightly looser.

The pineapple juice adds sweetness and a tropical note. It also helps the dressing spread more evenly through the cabbage.

Step 9: Season the Dressing

Add ½ teaspoon Kosher salt and ¼ teaspoon black pepper. Mix well so the seasonings are evenly distributed.

Taste the dressing before adding the slaw. If you want more tang, add a little extra vinegar, and if you want more sweetness, add a touch more pineapple juice.

Step 10: Smooth Out the Dressing

Use a spoon or whisk to stir until the dressing is fully smooth. There should be no thick yogurt clumps or streaks of mustard.

The texture should be creamy and spoonable. It should coat the back of a spoon but still be loose enough to toss with cabbage.

Step 11: Add the Coleslaw Mix

Add 1 bag of coleslaw mix to the bowl with the dressing. If your bag is closer to 15 ounces, add it gradually so you can control the dressing-to-cabbage ratio.

The cabbage should be crisp and fresh. If any pieces look wilted, remove them before mixing.

Step 12: Add the Pineapple Tidbits

Add 1 cup of drained pineapple tidbits to the bowl. Scatter them across the cabbage so they do not clump in one spot.

The pineapple adds sweet bursts throughout the slaw. Each bite should have a little crunch from cabbage and a little juiciness from pineapple.

Step 13: Add the Macadamia Nuts

Sprinkle in ½ cup coarsely chopped macadamia nuts. Try to distribute them evenly over the surface before tossing.

The nuts bring crunch and richness. They also make the slaw feel more satisfying and memorable.

Step 14: Toss Gently

Using two large spoons or salad tongs, gently toss everything together. Lift from the bottom of the bowl and fold the cabbage over the dressing instead of stirring aggressively.

This helps coat the slaw without bruising the cabbage. Gentle tossing keeps the texture crisp.

Step 15: Check the Coating

Look at the slaw after tossing. The cabbage should be lightly but evenly coated, with pineapple and nuts spread throughout.

If it looks dry, add a small spoonful of yogurt or a splash of pineapple juice. If it looks too wet, add a little more coleslaw mix if you have it.

Step 16: Taste and Adjust

Taste a small bite of the coleslaw. Add more salt, pepper, vinegar, or pineapple juice if needed.

This is the best moment to adjust the flavor. Once the slaw chills, the flavors will settle and become more blended.

Step 17: Cover the Bowl

Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Make sure it is sealed well before refrigerating.

Covering keeps the slaw fresh and prevents it from absorbing other fridge aromas. It also helps the dressing stay creamy.

Step 18: Chill Before Serving

Place the coleslaw in the refrigerator for at least 30 minutes before serving. This rest time allows the dressing to soak lightly into the cabbage and helps the flavors meld.

The slaw will taste more balanced after chilling. It will also be more refreshing when served cold.

Step 19: Stir Before Serving

Before serving, remove the coleslaw from the fridge and give it a gentle stir. Some dressing may settle at the bottom of the bowl.

Do not overmix. Just fold the slaw a few times until it looks creamy and evenly combined again.

Step 20: Serve Cold

Serve Hawaiian Coleslaw chilled as a side dish. It is especially good with grilled meats, sandwiches, tacos, barbecued chicken, or pork.

The cool, creamy crunch balances smoky, savory, or spicy foods beautifully. It brings freshness to the plate without needing much effort.

Pro Tips for the Best Hawaiian Coleslaw

Chill It Before Serving

Chilling the coleslaw for at least 30 minutes makes a big difference. The dressing has time to settle into the cabbage, and the flavors become smoother.

If you are making it for a gathering, prepare it a few hours ahead. Just stir gently before serving.

Drain the Pineapple Well

Extra pineapple juice can make the coleslaw watery. Drain the pineapple tidbits well, but remember to save 2 tablespoons of juice for the dressing.

This gives you the sweetness without too much liquid. The final texture stays creamy instead of loose.

Toss Gently

Cabbage holds up well, but it can still lose crunch if handled too roughly. Toss the slaw gently with tongs or two large spoons.

The goal is to coat everything, not crush it. A light hand keeps the salad fresh and crisp.

Taste After Mixing

The flavor of coleslaw can change slightly once cabbage and pineapple are added. Always taste after mixing.

You may want a little more salt, pepper, vinegar, or pineapple juice. Small adjustments can make the dish taste brighter and more balanced.

Use Full-Fat Yogurt for More Creaminess

Full-fat Greek yogurt gives the dressing a richer texture. It makes the slaw taste more indulgent while still keeping it fresh.

If you prefer a lighter option, a lower-fat yogurt can still work. Just make sure it is plain and unsweetened.

Variations

Add Diced Jalapeños

For a spicy kick, add finely diced jalapeños. They bring heat and contrast nicely with the sweet pineapple.

Start with a small amount and taste before adding more. You want heat without overpowering the slaw.

Add Shredded Carrots

Shredded carrots add color, sweetness, and extra crunch. They blend naturally with cabbage and make the slaw look even brighter.

If your coleslaw mix already includes carrots, you can still add a little more. It makes the dish feel fuller and more colorful.

Make It Dairy-Free

Use a dairy-free yogurt alternative in place of Greek yogurt. Choose a plain, unsweetened version so the dressing does not become too sweet.

This makes the slaw more suitable for dairy-free or vegan-friendly meals. The flavor will vary slightly depending on the yogurt alternative.

Add Crispy Bacon Bits

For a savory twist, mix in crispy bacon bits. They add saltiness and crunch that contrast with the pineapple.

Add them right before serving so they stay crisp. This variation works especially well for barbecues.

Use Cashews Instead of Macadamia Nuts

Cashews can replace macadamia nuts if you want a different nutty flavor. They are creamy, crunchy, and easy to find.

Walnuts or pecans also work. Each option changes the flavor slightly, but all can add a nice texture.

Add Diced Bell Peppers

Diced bell peppers add color and crunch. Red, yellow, or orange bell peppers work especially well with the tropical flavor.

They also make the slaw feel even more festive. This is a good choice when serving it at a party or potluck.

Use Fresh Pineapple

Fresh pineapple gives the slaw a brighter, juicier flavor. Dice it into small pieces so it mixes evenly with the cabbage.

If using fresh pineapple, you will not have canned juice for the dressing. You can use a little fresh pineapple juice if available, or simply add a touch more vinegar and a small amount of sweetness if needed.

Make It Tangier

If you like a sharper coleslaw, add more apple cider vinegar. Add it slowly, about a teaspoon at a time, and taste as you go.

A tangier dressing works well with rich foods. It helps cut through grilled meats or creamy main dishes.

Serving and Storage Tips

Serving

Serve Hawaiian Coleslaw cold for the freshest flavor and best texture. It is refreshing, creamy, and crisp, which makes it a perfect side dish for warm-weather meals.

It pairs especially well with grilled chicken, pork, burgers, sandwiches, tacos, and barbecue-style dishes. The pineapple adds brightness, while the yogurt dressing cools and balances savory foods.

For a pretty presentation, serve it in a wide bowl and sprinkle a few extra chopped macadamia nuts on top. You can also add a little extra pineapple for color.

This slaw is a great potluck dish because it can be made ahead. Keep it chilled until serving, then give it a gentle stir before placing it on the table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it cold until ready to eat.

The cabbage may soften slightly as it sits, but the flavor will still be delicious. Stir gently before serving leftovers.

Make-Ahead Tips

You can make this coleslaw a few hours or even a day in advance. The flavor improves as the dressing has time to blend with the cabbage and pineapple.

For maximum crunch, you can store the dressing separately and toss it with the slaw closer to serving time. This is helpful if you need the texture to stay extra crisp.

Freezing

Freezing is not recommended for best texture. While you can freeze it, the cabbage may become wilted after thawing, and the yogurt dressing may separate.

This coleslaw is best enjoyed fresh or refrigerated. Since it only takes 15 minutes to prepare, making it fresh is usually the better choice.

Common Mistakes

Using Too Much Salt

Salt is important, but too much can overpower the sweetness of the pineapple and the tang of the yogurt. Start with the listed amount, then adjust after tasting.

If you are using salty nuts or a different mustard, taste carefully. Those ingredients can affect the overall seasoning.

Skipping the Chill Time

You can serve the coleslaw right away, but chilling makes it better. The resting time allows the flavors to meld.

At least 30 minutes in the fridge helps the dressing settle into the cabbage. It also makes the slaw more refreshing.

Overmixing the Coleslaw

Overmixing can bruise the cabbage and make the slaw lose some of its crunch. Toss gently until everything is coated.

A soft folding motion works better than stirring hard. This keeps the salad light and crisp.

Not Draining the Pineapple

If the pineapple is too wet, the dressing can become thin. Drain the tidbits well and reserve only the amount of juice needed.

This keeps the dressing creamy. It also prevents watery liquid from gathering at the bottom of the bowl.

Using Low-Quality Ingredients

Because this recipe has only a few ingredients, freshness matters. Crisp cabbage, flavorful pineapple, good yogurt, and fresh nuts all improve the final dish.

If the cabbage is wilted or the nuts taste stale, the salad will not have the same bright flavor. Use the best ingredients you can.

Forgetting to Taste Before Serving

The dressing may need a final adjustment after the slaw is mixed. Pineapple sweetness, yogurt tang, and vinegar strength can vary.

Taste before serving and adjust gently. A little extra vinegar, salt, pepper, or pineapple juice can bring everything into balance.

Helpful Notes

For a tangier dressing, add a little more apple cider vinegar. Start small so the dressing stays balanced.

For a sweeter slaw, add a touch more reserved pineapple juice. This works well if your yogurt is very tangy.

Fresh pineapple can be used instead of canned pineapple tidbits. It gives a brighter flavor, but canned pineapple is convenient and provides juice for the dressing.

Diced bell peppers can be added for extra crunch and color. Red or yellow bell peppers look especially nice in this slaw.

This recipe can be made gluten-free by making sure all ingredients are certified gluten-free. Always check labels if preparing it for someone with dietary needs.

If you need a nut-free version, omit the macadamia nuts or replace them with seeds. Sunflower seeds can add crunch without using tree nuts.

If the coleslaw seems too thick after chilling, stir in a very small splash of pineapple juice or vinegar. This loosens the dressing and refreshes the texture.

Frequently Asked Questions

Can Hawaiian Coleslaw Be Frozen?

Technically, it can be frozen, but freezing is not recommended for the best texture. Cabbage can become wilted after thawing, and the yogurt dressing may separate.

For the freshest result, store it in the refrigerator instead. It keeps well for up to 3 days in an airtight container.

Can Ingredients Be Substituted?

Yes, this recipe is flexible. Plain Greek yogurt can be replaced with a dairy-free yogurt alternative if you need a vegan-friendly or dairy-free version.

Macadamia nuts can be swapped with walnuts, pecans, or cashews. You can also add different cabbage blends or seasonal vegetables.

Can I Use Fresh Pineapple?

Yes, fresh pineapple works beautifully. It gives the coleslaw a brighter and more vibrant flavor.

If you use fresh pineapple, you may not have reserved pineapple juice for the dressing. You can use a small amount of fresh pineapple juice if available.

How Do I Store Leftovers?

Store leftover Hawaiian Coleslaw in an airtight container in the refrigerator for up to 3 days. Keep it chilled until serving.

If you want the best crunch, avoid dressing the slaw too far in advance. You can store the dressing separately and mix it in before serving.

Can This Recipe Be Made Ahead?

Yes, this coleslaw is great for making ahead. You can prepare it a few hours or even a day before serving.

Letting it chill helps the flavors blend beautifully. Just stir it gently before serving.

What Can I Serve With Hawaiian Coleslaw?

This coleslaw pairs well with grilled meats, barbecue chicken, pork, sandwiches, burgers, tacos, and picnic-style meals. Its cool, creamy crunch balances warm and savory dishes.

It also works nicely as part of a holiday spread. The pineapple and macadamia nuts make it feel a little more festive than classic coleslaw.

Can I Make It Spicy?

Yes, diced jalapeños are a great addition if you want heat. You can also add a pinch of black pepper or a small amount of your favorite spicy seasoning.

Start lightly and taste as you go. The sweetness of the pineapple can handle some spice, but you do not want to overwhelm the dressing.

Can I Make It Without Nuts?

Yes, you can omit the macadamia nuts. The slaw will still be creamy, sweet, tangy, and crunchy from the cabbage.

For a nut-free crunch, try sunflower seeds. Add them right before serving so they stay crisp.

Final Thoughts

Hawaiian Coleslaw is the kind of side dish that brings brightness to the table without asking much from you. It is fast, colorful, creamy, crunchy, and full of sweet pineapple flavor.

I love how it turns simple ingredients into something that feels festive. A bag of coleslaw mix becomes special with pineapple tidbits, macadamia nuts, and a tangy Greek yogurt dressing.

It is a recipe made for sharing. Whether you serve it at a summer barbecue, a family dinner, a potluck, or a holiday meal, it adds freshness and a little tropical joy to the plate.

The best part is how easy it is to make ahead. Let it chill, let the flavors blend, and bring it out when everyone is ready to gather around the table.

I hope this Hawaiian Coleslaw becomes one of those simple recipes you return to often. It is refreshing enough for hot days, comforting enough for family meals, and cheerful enough to make any occasion feel a little brighter.

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Hawaiian Coleslaw

This Hawaiian Coleslaw is a creamy, refreshing side dish made with crisp cabbage, sweet pineapple tidbits, crunchy macadamia nuts, and a tangy Greek yogurt dressing. The pineapple juice adds a light tropical sweetness that makes this slaw perfect for cookouts, BBQ dinners, or island-inspired meals.

Recipe Information

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Course: Side Dish
• Cuisine: Hawaiian
• Servings: 6 people
• Calories: 250 kcal

Ingredients

For the Dressing

• 2 tablespoons pineapple juice, reserved from draining the can of pineapple tidbits
  Adds tropical sweetness and helps flavor the creamy dressing.
• ¾ cup plain Greek yogurt
  Creates a creamy, tangy base for the coleslaw dressing.
• ¼ teaspoon black pepper
  Adds mild warmth and balances the dressing.
• 1 tablespoon apple cider vinegar
  Gives the dressing a bright, tangy flavor.
• ½ teaspoon Kosher salt
  Enhances the flavor of the slaw and dressing.
• 1 tablespoon Dijon mustard
  Adds a savory tang and helps round out the dressing.

For the Slaw

• ½ cup macadamia nuts, coarsely chopped
  Adds crunch and a rich, buttery nut flavor.
• 1 cup pineapple tidbits from a can, drained
  Brings sweet tropical flavor and juicy texture.
• 1 bag coleslaw mix, 10-15 oz. or about 4-5 cups shredded cabbage, just green or a mix of red and green cabbage
  Provides the crisp, fresh base for the coleslaw.

Instructions

1. In a large bowl, combine the plain Greek yogurt, Dijon mustard, apple cider vinegar, reserved pineapple juice, Kosher salt, and black pepper.
2. Stir until the dressing is smooth and fully blended.
3. Add the coleslaw mix, drained pineapple tidbits, and coarsely chopped macadamia nuts to the bowl.
4. Toss everything together until the cabbage mixture is evenly coated with the creamy dressing.
5. Chill before serving if desired.

Notes

• Chill the coleslaw for at least 30 minutes before serving for the best flavor.
• Use a red and green cabbage mix for more color.
• Serve with grilled chicken, pulled pork, burgers, seafood, or Hawaiian-style BBQ.