Pineapple Slaw

Pineapple Slaw

Recipe by Maria VergaraCourse: Salads, Side DishCuisine: American


Prep time




  • 3 cups shredded cabbage (1 bag slaw mix)

  • 1/4 cup slivered almonds

  • 3-4 green onions – chopped

  • 1 20 oz. can pineapple tidbits

  • Dressing
  • 3 tablespoons apple cider vinegar

  • 1 teaspoon salt

  • 1/2 teaspoon cracked black pepper

  • 1/2 cup plain yogurt

  • 3-4 tablespoons brown sugar, more or less

  • 3-4 tablespoons pineapple juice

  • 1/4 teaspoon red pepper flakes


  • Drain pineapple tidbits reserving juice. Set aside
  • In a small bowl or jar with a lid, add yogurt, vinegar, brown sugar, pineapple juice salt, pepper and red pepper. Mix well. In a large bowl, add cabbage, pineapple tidbits, almonds and green onions. Pour dressing over cabbage mixture and toss until well coated. Sprinkle on more red pepper, if desired.
  • Cover and place in refrigerator to chill. Ready for serving.
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