This coleslaw is bright, crunchy, and bursting with tropical flavors. The sweetness of pineapple and coconut balances the tangy, creamy dressing, making it a perfect side for summer barbecues, picnics, or holiday meals. It’s easy to make, can be prepared ahead of time, and adds a colorful, flavorful element to any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, shredded Red cabbage, shredded (optional, for color) Carrots, shredded Pineapple chunks or crushed pineapple Shredded coconut Mayonnaise Greek yogurt or sour cream Honey or sugar Lime juice Salt Black pepper
Directions
In a large bowl, combine shredded green and red cabbage and shredded carrots.
Add the pineapple and shredded coconut, mixing gently to combine.
In a separate small bowl, whisk together mayonnaise, Greek yogurt or sour cream, honey, lime juice, salt, and pepper until smooth.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve cold as a refreshing side dish.
Servings and timing
This recipe makes about 6–8 servings. Preparation time: approximately 15 minutes Chilling time: 30 minutes Total time: about 45 minutes
Variations
Add diced mango or papaya for an extra tropical twist. Toasted macadamia nuts or cashews provide crunch. For a lighter version, use all Greek yogurt instead of mayonnaise. A pinch of chili flakes or a dash of sriracha adds subtle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Since it’s a cold salad, it should not be reheated. Stir before serving, as the dressing may settle.
FAQs
Can I use canned pineapple?
Yes, drain the pineapple well before adding to prevent the coleslaw from becoming too watery.
Can I make this coleslaw ahead of time?
Yes, it tastes best after chilling for at least 30 minutes to allow flavors to meld.
Can I make it vegan?
Yes, substitute mayonnaise with a plant-based alternative and use coconut yogurt instead of Greek yogurt.
Can I use just green cabbage?
Yes, red cabbage is optional and mainly adds color.
Can I add other fruits?
Yes, mango, papaya, or even kiwi complement the tropical flavor.
Can I make it less sweet?
Reduce the honey or sugar in the dressing to taste.
Can I add nuts for crunch?
Yes, toasted macadamia nuts, cashews, or almonds work well.
How long will this coleslaw last?
It can be stored in the refrigerator for up to 2 days.
Can I use store-bought coleslaw mix?
Yes, it can save prep time—just add pineapple, coconut, and dressing.
Is this coleslaw good with grilled meats?
Yes, the sweet and tangy flavors pair beautifully with grilled chicken, pork, or seafood.
Conclusion
Tropical Pineapple Coconut Coleslaw is a colorful, refreshing, and flavorful side dish that brings a taste of the tropics to your table. Easy to make and versatile, it’s perfect for summer barbecues, festive meals, or anytime you want a crisp, sweet, and tangy salad that everyone will enjoy.
Tropical Pineapple Coconut Coleslaw is a bright, refreshing salad made with crisp cabbage, sweet pineapple, and shredded coconut tossed in a creamy, lightly sweet lime dressing. It’s the perfect tropical-inspired side dish for grilled meats, seafood, or summer gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:undefined
Total Time:45 minutes
Yield:6–8 servings
Category:Side Dish / Salad
Method:No-cook
Cuisine:Tropical / American
Diet:Vegetarian
Ingredients
4 cups green cabbage, shredded
1 cup red cabbage, shredded (optional)
1 cup carrots, shredded
1 cup pineapple chunks or crushed pineapple, well drained
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
2 tablespoons honey or sugar (to taste)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large bowl, combine green cabbage, red cabbage (if using), and shredded carrots.
Add the pineapple and shredded coconut and gently toss to combine.
In a separate bowl, whisk together mayonnaise, Greek yogurt or sour cream, honey, lime juice, salt, and black pepper until smooth.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Stir before serving and serve chilled.
Notes
Drain pineapple thoroughly to prevent a watery coleslaw.For a lighter version, replace mayonnaise with additional Greek yogurt.Add diced mango or papaya for extra tropical flavor.Toasted macadamia nuts or cashews add great crunch.This salad is best enjoyed within 2 days.
