It’s a joy to serve something that people call extraordinary. That’s exactly what happened when I gave Jeff a plate of fish tacos topped with this easy, delicious Hawaiian Beach Club Coleslaw. He called it “extraordinary,” and the same praise followed when I piled the slaw onto a slow-cooker Kalua pork sandwich served on a buttery, toasted bun.

Jeff had just finished lunch, but he kindly tasted what I handed him. One bite turned into another, and then he said the word I was hoping for: “extraordinary.” He finished the whole plate and followed me back to the kitchen, looking for more. Yes—this one’s a winner.

This Hawaiian Beach Club Coleslaw was inspired by the Lava Lava Beach Club on the Kona Coast of Hawaii’s Big Island. It’s casual, fresh, and perfect for warm-weather meals. Imagine sitting with your toes in the sand and a cool, tangy slaw on your plate.

This slaw is fantastic on a Kalua pork sandwich or piled high on fried fish tacos. You can make it with a packaged coleslaw mix for convenience, or shred green and red cabbage if you prefer a fresher crunch. Either way, it’s fabulous. It also makes a bright, standout side for summer gatherings and luaus.

If you want a quick island escape without leaving home, pair this recipe with a short virtual vacation to the Big Island for a perfect Hawaiian-themed meal.

Hawaiian Beachcomber Coleslaw

Ingredients

For the Dressing

• 1/2 teaspoon freshly grated ginger
• 1/4 cup rice vinegar
• 1 1/2 teaspoons balsamic vinegar
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon black sesame seeds
• 1 tablespoon lime juice
• 2 teaspoons honey

For the Slaw

• 1 cup pineapple, diced into 1/2-inch cubes
• 1 (14-ounce) package coleslaw cabbage mix (or 1 head green and 1 head red cabbage)
• 1 cup mango, diced into 1/2-inch cubes

Instructions

1. In a medium bowl, combine all dressing ingredients.
2. Chop pineapple and mango into 1/2-inch cubes and stir them into the dressing.
3. If making ahead: you may prepare the dressing with the fruit up to one day in advance and refrigerate.
4. When ready to serve, either shave thin slices from cabbage heads or toss the prepared coleslaw mix with the dressing. Refrigerate until serving.

Notes

This slaw is excellent on its own and truly extraordinary on a Kalua pork sandwich served on a toasted bun.

About Aloha Dreams

Hi, I’m Betsy. I share trusted, delicious recipes—from quick family meals to classic dishes made easy. I also specialize in large-group cooking, with tested menus that scale from 20 to 200 people. If you’ve ever wanted to design a dream home in a tropical setting, follow along as I design and build a home on the Big Island of Hawaii.