Hawaiian Pineapple Yogurt Slaw (Print Version)
# Ingredients:
→ Dressing
01 -
180 ml plain Greek yogurt
02 -
1 tablespoon Dijon mustard
03 -
1 tablespoon apple cider vinegar
04 -
2 tablespoons pineapple juice, reserved from canned pineapple tidbits
05 -
0.5 teaspoon Kosher salt
06 -
0.25 teaspoon freshly ground black pepper
→ Salad Base
07 -
1 bag (280–425 g) coleslaw mix or 4–5 cups shredded cabbage (red, green, or both)
08 -
1 cup (approximately 165 g) canned pineapple tidbits, drained
09 -
0.5 cup (about 65 g) macadamia nuts, coarsely chopped
# Instructions:
01 -
Combine Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and black pepper in a medium mixing bowl. Stir thoroughly until the mixture is smooth and homogenous.
02 -
In a large bowl, add the coleslaw mix or shredded cabbage, pineapple tidbits, and chopped macadamia nuts. Toss gently to distribute the ingredients evenly.
03 -
Pour the prepared dressing over the cabbage mixture. Stir well to ensure the dressing coats all ingredients uniformly.
04 -
Serve immediately for maximum freshness and crunch. Alternatively, cover and refrigerate until ready to serve; note that texture will soften if stored for more than a few hours.
# Notes:
01 -
For best texture, mix the dressing and salad base just before serving. Stir well before serving if made in advance.