Finely shred the green and red cabbage and place in a large mixing bowl. Shred or julienne the carrots and add to the bowl. Add the diced red bell pepper and sliced green onions. If using cilantro, chop and set aside for finishing.

Prepare pineapple

If using fresh pineapple: core and finely dice until you have 1 cup. If using canned, drain well and reserve 1–2 tablespoons of pineapple juice to add to the dressing if desired. Pat the pineapple pieces dry with paper towel to avoid excess liquid in the slaw.

Make the Dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, Dijon mustard, and fresh lime juice until smooth.

Stir in the salt, black pepper, and celery seed (if using). Taste and adjust: add a little more honey for sweetness, more vinegar for tang, or a pinch more salt as needed.

If the dressing seems too thick, whisk in 1–2 teaspoons of the reserved pineapple juice or cold water to reach a creamy but pourable consistency.

Combine Slaw

Pour about three-quarters of the dressing over the shredded cabbage mixture and toss gently with tongs or clean hands until everything is evenly coated. Fold in the diced pineapple gently to distribute without breaking pieces.

Taste and add more dressing as desired — you may have leftover dressing for serving. Adjust seasoning with additional salt, pepper or lime juice.

If using nuts, fold in toasted nuts now for texture or reserve to sprinkle on top just before serving to retain crunch.

Rest & Serve

Cover the bowl and refrigerate for at least 30 minutes (preferably 1 hour) to let flavors meld and cabbage soften slightly. Stir again before serving.

Transfer to a serving bowl, garnish with extra cilantro leaves and the reserved toasted nuts. Serve chilled or at cool room temperature alongside grilled meats, fish, or as a bright side salad.