I enjoyed this Hawaiian coleslaw so much that I made it twice in one week. I loved the sweetness of the pineapple, the explosion of orange flavor from the mandarins, and my favorite, the Maraschino cherries. It’s a nice tropical flavor all in a crunchy creamy slaw. I’d make this again and again, and soon. And best of all, I had all of the ingredients in my pantry (well, plus a bag of slaw in the fridge).
I make a lot of slaws, including this Hawaiian cole slaw, so I try to always keep a bag of shredded cabbage mix around. Slaw mix tends to last a lot longer than salad so it’s easier to store and keep fresh.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Hawaiian Cole Slaw
- Note: You have to make sure that the pineapple, oranges, and specially the cherries, are well drained before adding to the slaw. Wrap the quartered cherries in paper towels to dry. This will also keep the cherries from “bleeding” into the slaw.
- Combine slaw mix and mayo in a large bowl.
- Slowly fold in the pineapple, orange, and cherries. Season with salt and pepper.
- Chill for 3-4 hours before serving
Nutritional values are approximate.