Pineapple Yogurt Slaw (Printable Version)
Pineapple, macadamias, and Greek yogurt come together for a dreamy, crisp, island-style slaw. Super light and perfect for a hot day.
# What You'll Need:
→ Dressing
01 -
2 tablespoons pineapple juice you saved from canned tidbits
02 -
1 tablespoon apple cider vinegar
03 -
1 tablespoon Dijon mustard
04 -
0.25 teaspoon ground black pepper, freshly cracked
05 -
0.5 teaspoon Kosher salt
06 -
180 ml plain Greek yogurt
→ Salad Base
07 -
0.5 cup chopped macadamia nuts, roughly cut (about 65 g)
08 -
1 cup canned pineapple tidbits, drained well (around 165 g)
09 -
4–5 cups cabbage shredded (any kind you like) or one 280–425 g bag coleslaw mix
# Step-by-Step Guide:
01 -
If you want it super crunchy and bright, eat right away. If you're prepping it for later, just pop it in the fridge with a lid on top. Heads up—if it sits too long, it'll get a little soft.
02 -
Grab your salad and pour the dressing all over. Make sure you mix it really well so everything gets coated.
03 -
Toss the cabbage mix or shredded cabbage, pineapple bits, and macadamia pieces together in a big bowl. Just give it a few gentle tosses to spread everything out.
04 -
Throw Greek yogurt, Dijon, vinegar, pineapple juice, some salt, and cracked pepper into a mixing bowl. Stir till it looks smooth and creamy.
# Additional Notes:
01 -
Hold off on mixing dressing and salad until you're about to eat for the freshest crunch. Made it early? Stir again right before you dig in.