Recipe: Hawaiian Coleslaw

Servings are approximately 16 so this is a GREAT party recipe. I will say that this recipe is slightly sweeter than the normal coleslaw.


1 cup mayonnaise or salad dressing
½ cup sour cream
2 tablespoon sugar
4 teaspoons lemon juice
4 teaspoons Dijon mustard
1 teaspoon celery salt
1/4 teaspoon salt
½ teaspoon pepper
1 medium head cabbage, finely shredded or chopped (4 cups)
1 small carrot, finely grated (1/2 cup)


small onion, finely grated (1/4 cup)

Can of Pineapple rings drained & quartered

Ingredients Smorgasboard


Wash and separate your head of cabbage by removing the outer leaves and the core, my husband suggests saving the heart of the cabbage to eat slightly salted (but I thought that sounded disgusting…your call)

Slice the cabbage into small strips and then chop those strips

Finely Sliced Cabbage

Mix all of the ingredients together until evenly blended EXCEPT the carrot, onion, pineapple, and cabbage.

Mixing it all together

Add the cabbage and stir until thoroughly and evenly coated

Coating your Cabbage

Add the onion, the carrots, and the pineapple on top and stir

Adding Onion, Carrots, & Pineapple

Chill at least 2 hours prior to serving to allow all of the flavors to thoroughly mix.

The Finished Dish

There you have it! A fun, very quick recipe that is perfect for a summer party because it is cool and refreshing. I hope you enjoy this little twist on a true classic.


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