Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves of the green cabbage. Cut the cabbage in half, remove the core, and shred it into thin strips. Measure out 2 lbs of shredded cabbage and place it in a large mixing bowl.
- 2
Grate the Carrots
Peel the carrots and then grate them using a box grater or food processor. Measure out 1 lb of grated carrots and add to the mixing bowl with cabbage.
- 3
Chop the Red Bell Pepper
Remove the seeds and stem from the red bell pepper. Chop it into small pieces until you have 1 cup, then add it to the mixing bowl.
- 4
Slice the Green Onions
Trim the roots from the green onions. Slice them thinly, using both the white and green parts. Measure out 1 cup and add to the mixing bowl.
Preparation of Dressing
- 5
Mix the Dressing Ingredients
In a separate bowl, combine 1 cup of mayonnaise, 1 cup of pineapple juice, 2 tbs of apple cider vinegar, 2 tbs of sugar, 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of celery seed. Whisk together until smooth and fully combined.
Combining and Serving
- 6
Combine Slaw and Dressing
Pour the dressing over the cabbage mixture in the large bowl. Use salad tongs or a large spoon to toss everything together until the vegetables are well coated with the dressing.
- 7
Chill the Slaw
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the flavors to meld.
- 8
Serve
After chilling, give the slaw another toss and serve in a large bowl. This Hawaiian Cole Slaw can be enjoyed as a side dish or on top of pulled pork sandwiches.
