Description
A delightful twist on classic coleslaw, featuring shredded cabbage, carrots, and sweet pineapple, all mixed with a creamy Greek yogurt dressing.
Ingredients
Scale
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup Greek yogurt
- 1/4 cup chopped macadamia nuts
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Combine the shredded cabbage and carrots in a large bowl.
- Add the diced pineapple and chopped macadamia nuts.
- Whisk together the Greek yogurt, honey, apple cider vinegar, salt, and pepper in a separate bowl until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
Can be made a day in advance. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg