This dish is more than just a crunchy side; it brings together the tropical sweetness of fresh pineapple and the crispness of cabbage, creating a delightful medley that complements a variety of meals, especially barbecue sides.
Ingredients
Scale:
4 cups shredded green cabbage
1 cup shredded carrots
1 cup fresh pineapple, diced (or canned, drained)
1/2 cup red bell pepper, finely chopped
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey (or maple syrup for a vegan alternative)
Salt and pepper to taste
Instructions
In a large mixing bowl, combine 4 cups of shredded green cabbage and 1 cup of shredded carrots.
Add 1 cup of diced fresh pineapple, 1/2 cup of finely chopped red bell pepper, and 1/4 cup of thinly sliced green onions to the bowl.
In a separate bowl, whisk together 1/2 cup of mayonnaise, 1/4 cup of Greek yogurt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey until smooth.
Pour the dressing over the cabbage mixture and gently toss until all ingredients are well coated.
Season with salt and pepper to taste, adjusting the sweetness or tanginess as desired. Allow the slaw to sit for at least 30 minutes in the refrigerator before serving.
