Sunday, June 9, 2013

Copycat Recipe: Tangy Pineapple Coleslaw

The concept of adding pineapple to coleslaw was introduced to me after eating at a local BBQ joint called My in the San Fernando Valley.  I loved the natural hint of sweetness the pineapple adds and needed to create my own version to enjoy at home.


2.5 cups shredded cabbage
½ cup shredded carrot
¼ cup nonfat Greek yogurt
¼ cup light mayo *use a gluten-free brand such as Best Foods if you are on a gluten-free diet)
¼ cup finely chopped pineapple (canned, packed in its own juice)
1-2 tablespoons pineapple juice (from the canned pineapple)

In a medium bowl, combine the yogurt, mayo, pineapple and pineapple juice. Throw in the cabbage and carrots and mix well until evenly covered with the dressing. 
Chill and serve.
Makes  3  cups 6 servings

Serving size: ½ cup Calories 60 Protein 1 g Carb 6 g Fiber 1 g Sugars 3 g Fat 3.5 g Saturated Fat 1 g Sodium 85 mg


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