Creamy but mayo-free, this fresh, crunchy, tangy, Pineapple Slaw with Yogurt Dressing can be prepared well in advance making it a fabulous side to serve with all your weekend grill fests.
Prep Time20 minutesmins
Total Time20 minutesmins
Servings: 6
Ingredients
For The Coleslaw:
1/2head green cabbage
1/4head red cabbage
1small pineapple, finely diced
3scallions, thinly sliced(about 1/4 cup)
1/4cup toasted sunflower seedsoptional
For the Greek Yogurt Coleslaw Dressing:
1/2cupfull-fat plain yogurt
1lime, zested and juiced
1tablespoonmaple syrup or honey
1tablespoondijon mustard
1tablespoonextra-virgin olive oil
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
Remove the outer leaves of the cabbage, then wash it under running water. Dry well with a clean kitchen towel. Cut the cabbage into quarters then remove the core. Thinly slice the cabbage with a mandolin or sharp knife and place it in a large bowl. To the bowl of cabbage add the diced pineapple and scallions.
Place the green and red cabbage in a large bowl. Add the pineapple and scallions and toos well to combine.
In a medium bowl or jar, mix together yogurt, lime zest and juice, maple syrup, dijon mustard, olive oil, salt and pepper. Taste and adjust seasoning, if necessary.
Pour the dressing over the cabbage-pineapple mixture and toss to combine. Garnish with sunflower seeds, if using.
Notes
Make Ahead TipsThis pineapple slaw lends itself well to make in advance. Simply shred the vegetables and chop the pineapple a day or two in advance then place in a resealable bag or large produce container. Transfer to refrigerator for up to 3 days.The dressing can be mixed and stored in a container with a tight lid for up to 3 days in the refrigerator.A day, or a few hours, before serving the salad, you can toss the slaw with the dressing to allow the flavours to meld. Once assembled, the pineapple slaw with yogurt dressing will last about 3 days in the refrigerator. It will lose some crunch but it will still be delicious.