Hawaiian Pineapple Coleslaw
Jun 8, 2024 1:35:34 GMT -5
Post by maybetoday on Jun 8, 2024 1:35:34 GMT -5
Hawaiian Pineapple Coleslaw
Prep: 10minutes mins
Servings: 6
Ingredients
3/4 cup plain Greek yogurt
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
1 cup pineapple tidbits from a can, drained
1/2 cup macadamia nuts, coarsely chopped
Instructions
In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
Pour the dressing over the slaw and stir to distribute evenly.
Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.
link
Prep: 10minutes mins
Servings: 6
Ingredients
3/4 cup plain Greek yogurt
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
1 cup pineapple tidbits from a can, drained
1/2 cup macadamia nuts, coarsely chopped
Instructions
In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
Pour the dressing over the slaw and stir to distribute evenly.
Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.
link