Hawaiian Pineapple Honey Coleslaw

5 reviews, 3.8 star(s). 80% would make again

Ready in 30 minutes

This coleslaw was developed for Theme Day at a hotel where I worked as a Sous Chef. I was asked to plan a menu for the employee cafeteria with a Luau theme. I always like to do fusion style dishes that make people say "WOW! that's not what I expected" and this is a great example of it. It is coleslaw, and Hawaiian.


8 ounces Pineapple juice
2 ounces Honey
1 tbsp Rice vinegar
1 tbsp Sesame Oil
12 ounces Extra virgin olive oil
1 head Green Cabbage; shredded
0.25 head Red Cabbage; shredded
1 medium Carrot; shredded
4 Green onion; green part only, sliced on a bias
taste Salt

Original recipe makes 8



In a non-reactive sauce pan, reduce the pineapple juice by half, add the honey, then chill in an ice bath. When cool, whisk in the rice vinegar, sesame oil and extra virgin olive oil. Place the green cabbage, red cabbage, carrot and green onion in a large bowl. Pour the dressing over, and toss to coat. Season with salt and serve immediately.

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Comment or review

Fluid oz. or do you expect me to weigh the honey. Thanks
nbales 2y ago

Good but could put 1/4 of the amount of olive oil and be just as good.
Cooksbook 2y ago

Easy to make. I replaced a bag of pre-shredded coleslaw with the two cabbage heads and carrots.
Stewdebaker 3y ago

what a great idea you have here. thnaks for sharing, CCheryl
CCheryl 3y ago

[I posted this recipe.]
ChefJayPeek 8y ago

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