This tropical slaw is a perfect way to kiss goodbye to summer. It’s bursting with flavor, crunch, sweetness, and a hint of heat. It goes wonderfully with grilled meats, shrimp tacos, or when you’re looking for a side dish that’s a little out of the ordinary.
⅓ cup plain Greek yogurt
1 tablespoon apple cider vinegar
3 tablespoons pineapple juice (reserved from the canned pineapple)
3 tablespoons honey
3 cups shredded cabbage (I used 2 ½ cups green cabbage and ½ cup red cabbage)
½ cup shredded carrots
½ cup chopped green onions
⅓ cup fresh cilantro, minced
8 ounce can pineapple tidbits, drained (reserve the juice for the dressing)
1 large jalapeno, seeded and minced
Salt and pepper to taste.
In a large bowl whisk together the Greek yogurt, vinegar, pineapple juice, and honey until well combined.
Add the cabbage, carrots, green onions, cilantro, pineapple, jalapeno, salt, and pepper. Toss to coat all of the vegetables with the dressing.
Taste and adjust seasoning with salt and pepper. Toss again, if necessary.
Cover the bowl tightly and chill for at least one hour.
- Category: Side dish
- Method: Toss
- Cuisine: Caribbean
- Serving Size: 2/3 cup
Keywords: tropical slaw, cole slaw recipes, summer side dish, Labor Day recipes, cabbage, carrots, jalapenos, pineapple, Caribbean recipes,