Hawaiian Coleslaw Recipe
Hawaiian Coleslaw Recipe photo by Taste of Home

Hawaiian Coleslaw Recipe

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Pineapple adds pizzazz to traditional coleslaw, introducing both color and sweetness. A fast side dish, it's sure to be in demand at your next barbecue. —Cheryl Dolan, Innerkip, Ontario
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 3 cups shredded cabbage
  • 3/4 cup shredded carrot
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/3 cup mayonnaise
  • 4 teaspoons sugar
  • 4 teaspoons white vinegar

Nutritional Facts

3/4 cup equals 206 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 126 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.


  1. In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Pineapple Coleslaw in Country Woman June/July 2008, p37

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Reviewed Feb. 23, 2016

"Very good. Love those bags of shredded cabbage - so easy to use in this recipe."

Reviewed Dec. 5, 2014

"I used to have a restaurant with my father. Every Friday night was all you could eat catfish. I made this to go along with it. People loved it and would come just for this. Sometimes I add dried craisins. Only coleslaw I eat."

Reviewed Sep. 17, 2011

"I hated coleslaw and would never eat it, I LOVE this recipe!!! I add pecans to it, as well!!"

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