Tropical Pineapple Coleslaw (Print Version)
# Ingredients:
01 -
3/4 cup plain Greek yogurt
02 -
1 Tablespoon Dijon mustard
03 -
1 Tablespoon apple cider vinegar
04 -
2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
05 -
1/2 teaspoon Kosher salt
06 -
1/4 teaspoon black pepper
07 -
one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
08 -
1 cup pineapple tidbits from a can, drained
09 -
1/2 cup macadamia nuts, coarsely chopped
# Instructions:
01 -
In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
02 -
In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
03 -
Pour the dressing over the slaw and stir to distribute evenly.
04 -
Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.
# Notes:
01 -
This Hawaiian Pineapple Coleslaw has no mayo and is lightened-up with Greek yogurt.
02 -
It's a sweet and savory tropical twist on the classic picnic side dish.