Hawaiian Pineapple Coleslaw Mix (Print Version)
# Ingredients:
→ Dressing
01 -
3/4 cup plain Greek yogurt
02 -
1 Tablespoon Dijon mustard
03 -
1 Tablespoon apple cider vinegar
04 -
2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
05 -
1/2 teaspoon Kosher salt
06 -
1/4 teaspoon black pepper
→ Salad Base
07 -
One 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage (green or a mix of red and green cabbage)
08 -
1 cup pineapple tidbits from a can, drained
09 -
1/2 cup macadamia nuts, coarsely chopped
# Instructions:
01 -
In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper. Stir until the mixture is smooth and fully combined.
02 -
In a large bowl, toss together the coleslaw mix or shredded cabbage, pineapple tidbits, and macadamia nuts.
03 -
Pour the dressing over the salad mixture and stir until evenly distributed. Serve immediately or store in the refrigerator until ready to serve. Note that the salad will soften over time.
# Notes:
01 -
The coleslaw will maintain its crunch better if served immediately. If making ahead, add the dressing closer to serving time.