Cook’s notes: I adapted this coleslaw recipe without mayonnaise from Let’s Dish Recipes. The original recipe says, “Shredded cabbage and pineapple tidbits come together in a sweet and tangy dressing in this unique take on a classic salad.” I modified it to make it less sweet (omitted brown sugar, cilantro, and jalapeño). A sprinkle of Tajin seasoning would also be delicious.
Prep Time: 10 minutes. 6 to 8 servings.
20 oz can pineapple chunks
1/2 cup plain yogurt
2 Tablespoons apple cider vinegar
6 tablespoons pineapple juice (reserved from canned pineapple)
Salt and pepper, to taste
6 cups shredded green cabbage, about 1/2 head
1 cup chopped green onions (1 bunch)
Drain the pineapple chunks, reserving the juice for the dressing. Chop the pineapple chunks; you’ll have about 2 cups.
In a medium bowl, whisk together yogurt, vinegar, pineapple juice, salt, and pepper.
Add the cabbage, green onions, and pineapple. Toss to coat well and serve immediately.