This Hawaiian Coleslaw is the perfect summer side dish. It's crunchy, has a great sweet and tangy flavor, and is super easy to make.
- 3 cups shredded red cabbage
- 3 cups shredded green cabbage
- 20 ounces pineapple tidbits drained
- 1 cup shredded carrots
- 3 tablespoons chopped fresh cilantro
- 1 cup mayonnaise
- ⅓ cup apple cider vinegar
- ¼ cup brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
In a large bowl toss together the red cabbage, green cabbage, carrots, pineapple tidbits, and cilantro.
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, brown sugar, salt, and black pepper.
Pour the dressing over the salad and toss to coat.
Cover and refrigerate for at least one hour prior to serving. Toss again before serving.
Serving: 1g | Calories: 141kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 174mg | Potassium: 142mg | Fiber: 1g | Sugar: 10g | Vitamin C: 15mg | Calcium: 25mg | Iron: 0.4mg | Net Carbohydrates: 9g | Sugar Alcohols: 11