Cole Slaw – Hawaiian Style


20160903_173706Something weird happened when I was in Maui, I ate some Cole Slaw I actually liked. I  know it is weird – a Southerner who doesn’t like Cole Slaw. The go to side dish for everything from BarBQue to Fried Fish dinner, the most popular salad next to potato? Yes, I did not like it.

The Paia Fish Market in Paia, Maui is probably my husband’s favorite restaurant on the planet. The Mahi Burger is the iconic dish on the menu-all other fish sandwiches are compared against this one and not one has measured up, yet. This particular Mahi burger has grilled Mahi, lightly seasoned, grated CoJack cheese, a slice of perfect tomato and cole slaw, served with a slice of lemon.


The Paia Fishmarket Cole Slaw is the perfect topping for their Mahi Burger. It took me a few years and attempts to come up with a reasonable facsimile. They use Napa Cabbage in their slaw, and I agree it makes a better slaw being a bit sweeter than plain old green cabbage. They use fresh Tarragon as well, however, growing French Tarragon in South Florida is nearly impossible so I use Dill and Parsley.

Here is the recipe: This will serve 4

Cole Slaw – Hawaiian Style

1/2 small head of Green Cabbage (or Napa), sliced, not grated


1/4 cup Mayonnaise (I like Olive Oil Mayo)

1 Tablespoon Apple Cider Vinegar

1 tsp. sugar (washed raw sugar)

1 Tablespoon fresh parsley and dill, chopped coarsely

1/2 Kosher Dill Spear Pickle

Black Pepper, freshly ground, to taste

Mix dressing until sugar dissolves, then pour over sliced Cabbage.



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