This Hawaiian coleslaw made me think I was enjoying a nice lunch on a tropical beach. I loved the sweetness from the pineapple. The ‘pop’ of citrus from the mandarin oranges. And then there’s my favorite, maraschino cherries. Ok, maybe those aren’t so much tropical but they’re good! All in an easy-to-make creamy slaw (just make sure you dry the pineapple, oranges and cherries well!) that disappears in no time. This is one of my favorite coleslaws!
Take The Time
It’s important that you get the fruits dried well before adding them into this Hawaiian coleslaw. You don’t want a soggy, runny slaw. You want it creamy. Not soupy. And you definitely don’t want the cherries to ‘run’ into the slaw. That might taste great, but it’s not going to ‘wow’ anyone at first glance. So take the extra few minutes and dry them well. You’ll be rewarded for your efforts!
Also try some Carolina coleslaw!
Hawaiian Coleslaw
Equipment
Ingredients
- 14 ounces coleslaw mix with carrots
- 1 ¼ cups mayonnaise
- 8 ounces crushed pineapple drained (squeeze to get all of the moisture out that you can!)
- 8 ounces mandarin oranges well drained
- 6 ounces maraschino cherries quartered and drained (wrap in a paper towel to dry them as much as you can!)
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Combine the coleslaw mix and the mayonnaise in a large bowl.
- Gently fold in the pineapple, oranges and the cherries.
- Season with salt and pepper to taste and stir.
- Refrigerate for 3-4 hours before serving.
Notes
Nutrition
Nutritional values are approximate.
