Hawaiian Coleslaw with pineapple, cabbage, carrots, sesame seeds and a ginger-soy lime vinaigrette brings a tropical taste to traditional slaw.
Even though it’s beautiful here in the Pacific NW right now – Can I just say, I’m ready for a VACATION?! An extended vacation, with plenty of beach time, tropical cocktails and an endless supply of US Weekly magazines.
We’re planning a trip to Maui in the late fall and I absolutely cannot wait. I’ve been to Hawaii twice before, but only to Waikiki. I hear that Maui is a whole different vibe. Much more relaxed, and green and tropical.
Thoughts of boarding that plane in November when it’s freezing and pouring down rain here in Oregon will help to get me through these next four months. That, and this Hawaiian coleslaw recipe which I spied on The Skinny Fork.
How can you not be in a good mood when you have a plate of this yummy Hawaiian coleslaw in front of you. Just look at all those colors – And the heart shaped carrots – I mean, how cute are they?!
How to Make Heart Shaped Carrots
- Here’s a tutorial for making those cute heart shaped carrots.
Hawaiian Coleslaw Ingredients
Much like my Vinegar Coleslaw, this Hawaiian slaw has got the traditional ingredients of cabbage and carrots, but it’s bumped up a notch into tropical nirvana with the addition of fresh pineapple chunks, black sesame seeds, and a ginger-soy lime vinaigrette.
This Hawaiian style coleslaw is super healthy too. Which helps in the being bikini-ready department. Now if I can just stop stealing all those pink starbursts from our office reception candy dish, limit the wine drinking, and get in some more workouts, I’d be all set… But really… I mean, wine is pretty much a necessity.
Have any of you been to Maui? Do you have any tips for must-see places, must-taste restaurants, must-drink cocktails? I’d LOVE to hear your suggestions in the comments below! Mahalo.
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Hawaiian Coleslaw Recipe
Ingredients
- 2 1/2 cups shredded green cabbage (packed)
- 1 cup shredded red cabbage (packed)
- 1 cup fresh pineapple (diced)
- 1/2 cup grated carrots (packed)
- 2 green onions (sliced)
- 1/4 cup cilantro (minced )
- 1 1/2 Tablespoons fresh ginger (grated)
- 1 Tablespoon olive oil
- 3 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1 lime (juiced)
- Salt (to taste)
- 1 teaspoon black sesame seeds
Instructions
- Combine cabbages, carrots, pineapple, green onions and cilantro in a large bowl and set aside.
- Add ginger, olive oil, vinegar, soy sauce, honey, sesame oil and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
- Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.
Notes
Nutrition
This recipe was originally published in 2015. It was updated in 2021 to add new photographs and content. The original recipe remains the same. Enjoy!
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This slaw looks so refreshing, and I love those little carrot hearts! We just got back from Hawaii last week. It was my first trip over, and I totally embraced my inner tourist. We stayed in Waikiki, but spent a lot of time up on Oahu’s North Shore, which was much less trafficked and more easy-going. We had so much fun, and came back rested and ready for life again. It’s amazing what a little vacation time can do for the soul!
I totally agree Renee!!! I just read your post about how to avoid sunburn – Keeping this information handy for our trip!!! I got a little fried last time.
Hi renee ? I’ve been there four times and never get tired of it . Great beaches great golf courses and great food .
Wow that looks good! I went to Maui when I was a kid but not since so no suggestions unfortunately. It was one of our favorite family trips ever though – such a beautiful place!
I can’t wait to get back to Hawaii Ali – Luckily this beautiful summer that we’re having here in Oregon makes the waiting time bearable!
Oh my goodness, YES PLEASE! We’re having a BBQ tonight and I may have to make this slaw to go along with our chicken. <3
Susannah – I hope you make it!!! Let me know how it turns out!
This looks AMAZING. I love that you made the little carrots into hearts as well!
Aren’t they cute Jenni?! I’m trying to come up new with recipes involving carrots just so that I can use them more and more!!!
Love Maui and love this slaw. can’t wait to try it. Although it’s from some time ago, here/s a post I did on Maui desserts. It may give you some ideas on which restaurants to explore. The eating is good on Maui. 🙂 http://thelunacafe.com/dining/maui-desserts/
Thanks so much Susan! I’ve bookmarked this helpful information for our upcoming trip!
Yes! This looks delicious and awesome for hot summer days. I love those carrots! So cute! The fall is the perfect time for a trip to Maui. And planning trips is always fun and gives you something to look forward to!
I couldn’t agree more Erin! I can’t wait to start planning and daydreaming!
This looks AWESOME! Thanks for the recipe. I’ve only been to the Big Island so I will just recommend eating all the fresh stuff you run across. And going diving/snorkeling as much as possible. I think those two things are true no matter which island you visit…
Oh yes! Snorkeling is my absolute favorite thing to do in Hawaii! Can’t wait for that!!! Thanks Jen!
This does look delicious! I love the idea of the vinaigrette, and I’m a big fan of sesame seeds. They add just a little crunch.
It’s a light, health dish with plenty of crunch! Perfect for summer BBQ-ing!
Heart-shaped carrot! Love that. And the colors. Eating beautiful-looking food makes it taste better, definitely.
You’re right Tracy! Pretty food always tastes better 😉
Hawaii is so amazing! I’ve been once, but my husband has not. We are dying to get over there. I have a friend who lived there most of her life and she tells me the weather is so perfect. Warm, but not too hot. Sounds idyllic. Hope you have the best time ever! Also, this slaw has me drooling, so I will be pinning this for later! 😀 Cheers!
Thank you Danielle! I hope you enjoy the slaw and that you make it to Hawaii soon too!
Wow what a wonderful and tasty sounding recipe!
I LOVE the colours in this slaw! It looks so summery and refreshing!!
The colors are great, aren’t they Elysia! I love the purples and oranges together!
just started following you. i really enjoy your blog. made the street tacos and pickled onion last night fabulous! thank you for sharing. i lived on maui for 9 yrs til last year. all time favorite is sansei in kapalua. when my family always came to visit it was a must. best ever. i am not a sushi fan but there are so many more options. you need to go. highly recommend reservations. they have a very late happy hour as well. merriment’s in kapalua as well, for happy hour. best spot on maui for a sunset cocktail and a great happy hour. starts at 3 i think. they pour hand mixed mai tai’s, not common. those are my fav’s. many more but those are my top two. enjoy!
Ooooohhhh those hand made mai tai’s sound SO good Jan! I will definitely need to check out Merriman’s for their sunset and a cocktail. Thank you for the great feedback and welcome!
sorry i meant merriman’s
Must do: Mount Haleakala sunrise. Dress warm.
Sounds AMAZING Lane! We’ve actually scrapped the Maui trip for Spain this year, but I will definitely keep that on my “to do” list for next time we’re in Maui!
This looks so fresh, summer-y and amazing! Definitely going to save this recipe and make it soon. A good summer salad can really add to a meal. Thanks!
Made this cole slaw yesterday. I was very disappointed. A couple of things…..the red cabbage bleeds into the rest of the ingredients so the slaw looked nothing like your pucture. Also the taste was very bitter. Something seemed missing from the dressing.
I’ve made this recipe a few times and I’ve found that I like letting the dressing rest in the fridge so the flavors combine. However, I don’t actually add the dressing to the cabbage mixture until right before serving. When I combine all ingredients and let it marinate in the fridge as suggested in the recipe, it ends up tasting bland and bitter, rather than bright, fresh and lovely. I also like using the hawaiian Alaea salt and squeezing an orange into the dressing mix. It brings the flavor from “nice” to “bomb”!
Erin, I´m so happy to see, that you use fresh ingredients and not a package coleslaw mix.
It seems, people are unable to cut a cabbage today and then buy a pre cut, wrapped in plastic.
Funny.
But anyway, thank you for sharing, this will make my hawaii party perfect.
So happy I could help Nico!
Interestingly when I googled “Hawaiian slaw” your site and this one: https://theskinnyfork.com/blog/skinny-hawaiian-slaw came up….basically the same recipe and the same photos…down to the heart shaped carrots.
You’re correct K- If you read the post, you’ll see that I stated in the recipe and the post itself that this recipe was definitely inspired by the Skinny Fork. I made some adjustments to the recipe to make it my own but I cannot take credit for it’s creation.
HOW did you cut the heart shaped carrots?
Here’s a tutorial for making those cute heart shaped carrots.
I am really enjoying seeing your posts. Visited Mesa Grill FB page to see if they had recipe for mojito – I make my own and (of course) think they are pretty fabulous – but always like to try out a new recipe.
Thank you so much Emma!
We now make this recipe all the time on the side of our Kailua pulled pork! It is absolutely delicious.
So happy you like it Terry!
Absolutely delicious and full of flavour. I served this at a dinner party last night and everyone loved it. I even made the heart shaped carrots. I’ll definitely make this again. Thanks for sharing!
You’re welcome Sue!
FYI … The heart-shaped carrot tutorial link does not work. I found that it’s been moved to a different website: https://www.melandboyskitchen.com/2013/02/12/heart-shaped-carrots-valentines-day/
Used bag slaw mix and it was still awesome as I was making for 24…. Had a party and needed to save time-however this was awesome!!! Refreshing when its warm outside.
Thanks Karen!
Q: You suggest refrigerating the dressed slaw for “at least” 3o mins. How long would be too long? meaning, how far ahead can I make it?
Hi Suzanne – If you’d like to make it ahead of time, I’d suggest making the dressing separate from the slaw, and tossing everything together 30 minutes before serving. Otherwise, it does tend to get a bit watery and soggy. Hope that helps!