Pineapple Yogurt Slaw (Printable Version)
# What You'll Need:
→ Dressing
01 -
2 tablespoons pineapple juice from canned pineapple tidbits
02 -
180 ml Greek yogurt (plain)
03 -
1 tablespoon apple cider vinegar
04 -
1 tablespoon Dijon mustard
05 -
0.25 teaspoon ground black pepper
06 -
0.5 teaspoon Kosher salt
→ Salad Base
07 -
0.5 cup (around 65 g) chopped macadamia nuts
08 -
1 cup (roughly 165 g) drained pineapple tidbits (canned)
09 -
1 bag (280–425 g) of coleslaw mix, or use 4–5 cups cabbage (red and/or green, shredded)
# Steps to Follow:
01 -
You can dish it up right away for that extra crunch. If you're storing it, cover and chill it in the fridge. Just a heads up, it gets a little softer if you leave it for a few hours.
02 -
Drizzle the dressing you made onto the cabbage mix. Give it all a big stir so everything gets covered nicely.
03 -
Toss the chopped macadamias, pineapple tidbits, and slaw mix or cabbage into a big bowl. Mix it up gently to spread stuff around.
04 -
Add the yogurt, mustard, vinegar, pineapple juice, salt, and pepper into your medium bowl. Mix until everything’s creamy and blended.
# Additional Tips:
01 -
If you want the crunchiest bite, wait to put the dressing on until you're about to eat. If you pre-mix, just give it a good toss before serving.