Description
A bright, tropical twist on classic coleslaw featuring crisp cabbage, juicy pineapple, and a light, tangy dressing.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Prep the produce by shredding the green cabbage and carrots, and dicing the fresh pineapple and red bell pepper.
- Make the dressing by whisking together Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine the shredded cabbage, carrots, pineapple, and red bell pepper in a large bowl and pour the dressing over it. Toss thoroughly to coat.
- Chill in the refrigerator for about 30 minutes before serving to let the flavors meld.
Notes
For a dairy-free version, swap Greek yogurt for a plant-based yogurt. Use maple syrup instead of honey for a vegan option. Pat pineapple dry to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian