Hawaiian Cole Slaw Archives

I enjoyed this Hawaiian cole slaw 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 almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try some Hard Eight restaurant coleslaw.

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5 from 1 vote

Hawaiian Cole Slaw

Course Side

Cuisine American

Keyword cole slaw, coleslaw

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 238kcal

Author From Year on the Grill

Ingredients

1 14 ounce slaw mix
1 ¼ cups mayonnaise
1 8 ounce crushed pineapple well drained (squeeze to get all of the moisture out that you can)
1 8 ounce Mandarin oranges well drained
1 6 ounce Maraschino cherries drained, quartered, and dried well wrapped in a paper towel
kosher salt
ground black pepper

Instructions

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

Notes

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.