This summer my husband made lots of delicious ribs and it was a great way to feed a crowd when we had friends over. I usually just make a big salad and have some fruit to go with it but one day I was inspired to make a new coleslaw as a side dish. I like non-mayonaise based coleslaws and this one has a little creaminess from the greek yogurt but fits my criteria of "no mayo!" The sugar is optional - if your pineapple is super sweet, you probably won't need it or miss it. If you like a little kick, add the diced jalapeño.
Pineapple Coleslaw (makes 6 cups)
1/2 cup plain Greek yogurt (nonfat is ok)
1 T white wine vinegar
1 T rice wine vinegar
3 T pineapple juice (from canned pineapple or fresh)juice of 1 lime
1/2 cup green onions, chopped
1/3 cup chopped cilantro
2 cups pineapple bits (diced fresh or from a can, drained)
5 cups shredded green cabbage
salt and pepper to taste
jalapeno, diced (optional)
1 T raw sugar (optional)
Whisk together yogurt, vinegars, pineapple juice, lime juice, salt and pepper, jalapeño and sugar (if using) until well-blended. Toss with the onions, pineapple, and cabbage. Refrigerate for at least an hour. Mix in the cilantro before serving.
