Pineapple Coleslaw
This no mayo Pineapple Coleslaw is the perfect side dish or topping to tacos or pulled pork and is made with a yogurt lime dressing!
Servings: 6 people
Ingredients
- 4 cups shredded cabbage
- 1 cup diced pineapple
- 1 jalapeño seeded and finely diced
- 2 tablespoon chopped cilantro
- ½ cup chopped cashews
Greek yogurt lime dressing:
- ½ cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- To make the Greek yogurt lime dressing, in a small bowl combine the yogurt, lime juice, lime zest, salt, and pepper.
- In a medium mixing bowl, add the shredded cabbage, pineapple, jalapeño, cilantro, and yogurt dressing. Toss to combine. Serve immediately, or ideally cover and refrigerate for at least 2 hours or up to 2 days. Toss in the cashews no more than 2 hours of serving.
Notes
As the slaw rests in the refrigerator, the cabbage will soften up. If you like a crunchier slaw, refrigerate for less time.
The cashews soften in the refrigerator after a couple of hours. I recommend waiting to toss them in until closer to serving to keep them crunchy. You can chop them ahead of time and store them in a cool dry place and then toss them in when ready to enjoy.
