Island Sweet Potato Slaw


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Shredded sweet potatoes and fresh pineapple marry together to form the basis for this refreshing slaw. The dressing includes fresh ginger and a little jalapeno pepper for an added kick. The combination of sweet, savory and some crunch from the toasted coconut and macadamia nuts will let you know right away that this is no ordinary coleslaw. This dish is perfect for a picnic or barbecue!

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  • 3 C. fresh sweet potato, peeled and shredded
  • 1 C. fresh pineapple, shredded
  • 1/4 C. fresh celery leaves, chopped
  • 1/4 C. sweet onion, grated
  • 1/4 C. cucumber, peeled, seeded, shredded and drained well
  • 1/4 C. mayonnaise
  • 1/4 C. sour cream, drained in layers of paper towels or a coffee filter to remove water
  • 3 Tbs. pineapple nectar or juice
  • 2 tsp. fresh ginger, grated
  • 2 tsp. jalapeno pepper, seeded and minced
  • 2 tsp. fresh cilantro, chopped
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 C. toasted coconut
  • 1/4 C. macadamia nuts, lightly toasted and chopped

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In a large bowl, add the sweet potato, pineapple, celery, onions, and cucumber. In a small bowl, whisk together the mayonnaise, sour cream, pineapple nectar or juice, ginger, jalapeno pepper, cilantro, salt and pepper. Fold the sour cream mixture into the potato mixture well. Cover bowl and refrigerate until serving. Before serving, sprinkle the toasted coconut and macadamia nuts over the top.

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