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Pineapple Macadamia Slaw

Pineapple Slaw in a white bowl with whole pineapple in background.

Today I bring to you yet another recipe using Macadamia Nuts! And I think this one might be my favorite. Oh! Nuts was generous to give me a bag of their delicious macadamia nuts to try in some recipes. I’ve used them in banana pancakes, white chocolate macadamia nut muffins, as a salad topper, and to crust chicken tenders. Pineapple Macadamia Slaw in white serving bowl with whole pienapple in background.Pineapple Macadamia Slaw is a slaw with a tropical flair, perfect for your next cookout or block party. This isn’t any boring ole coleslaw recipe with soggy cabbage drowning in a sugary, watery dressing. It has tons of flavor coming from a lot of different places. A creamy mayonnaise base is given a little Asian flair with some soy sauce and sesame oil.  Jalapeno balances out the sweetness of the diced pineapple. And my favorite ingredients are the macadamia nuts and shredded coconut. In fact, you may just want to go ahead and double the quantities of those ingredients, because you’re going to be picking through the coleslaw to get to them.

Pineapple Macadamia Slaw is the perfect side to serve with grilled fish or on a chicken sandwich. You can also use it as a condiment to give hot dogs a tropical flair.

 

Pineapple Macadamia Slaw

Pineapple Macadamia Slaw

Ingredients

  • ½ cup mayonnaise
  • ¼ cup cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 5 cups thinly sliced green cabbage
  • 1 large carrot, cut in 2-inch pieces and julienned
  • 3 green onions, sliced
  • 1 ½ cups fresh, diced pineapple
  • 1 jalapeno, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons unsweetened shredded coconut
  • ½ cup roasted macadamia nuts

Instructions

  • In a large bowl, whisk together mayonnaise, cider vinegar, soy sauce, sesame oil, and sugar.
  • Add cabbage, carrots, pineapple, green onion, and jalapenos. Toss to mix everything.
  • Refrigerate for at least 1 hour. Top with cilantro, coconut, and macadamia nuts before serving.

Notes

Makes 6-8 servings.
Course: Side Dish

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Disclosure: I was given a free bag of nuts from Oh! Nuts, but was not compensated to write this post.

Close-up of Pienapple Coleslaw with Coconut.

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10 thoughts on “Pineapple Macadamia Slaw”

  1. Bam's Kitchen

    The pineapple and macademia nut make this dish special. Last night we made Tonkatsu with a Japanese slaw. However, yours sounds delightful and interesting.

  2. This sounds fantastic! I make slaws all the time, but I’ve never made one with a tropical flair. I love everything in here!

  3. Amy @ Elephant Eats

    This looks really tasty! I would never think to put pineapple in my slaw but it sounds like it would add the perfect touch…and of course I love any recipe involving cilantro 🙂

  4. Consuelo @ Honey & Figs

    This slaw looks out-of-this-world delicious, I can only imagine how crunchy and awesome the macadamia nut and coconut bites must be… and tropical slaw with an asian flare?? Well, now that’s too fantastic to be true. This recipe is amazing, Christin! x

  5. Anne ~ Uni Homemaker

    I bet that macadamia nut really gives is flavor and texture to this slaw. This looks delicious Christin!

  6. Kristi @ Inspiration Kitchen

    Oh yum! These look PERFECT for summer! I love macadamia nuts and pineapple! What a wonderful twist on slaw – I’m in!

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