Pineapple Cole Slaw

Marcy Inspired

This Pineapple Cole Slaw Recipe is fresh, delicious, and easy to make. It's the perfect side dish for your summer BBQ, and goes especially well on a BBQ pulled pork sandwich. Read on for the full recipe.

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Course Side Dish

Cuisine New Mexican

Ingredients

½ a head Cabbage Finely chopped
1 20 oz. can Pineapple Tidbits
3 tbsp. Pineapple Juice (Reserved from can of Pineapple)
2-3 stalks Fresh Green Onion Chopped
1 Large Carrot Peeled and grated
½-¾ cup Plain Yogurt OR Mayo
2 tbsp. Light Brown Sugar OR Regular Sugar
3 tbsp. Apple Cider Vinegar
1 tsp. (approx.) Salt To taste
½ tsp. (approx.) Pepper To taste
Sliced Almonds For garnish (optional)

Instructions

Drain juice from can of pineapple, reserving juice for later.
In large bowl, combine chopped cabbage, pineapple tidbits, grated carrot, and chopped onion.
In separate bowl, whisk together yogurt, brown sugar, apple cider vinegar, 3 Tbsp. of pineapple juice, salt and pepper.
Once smooth, pour dressing over cabbage mixture and mix well.
Add sliced almonds to your liking.
Let pineapple cole slaw chill in refrigerator 30-minutes to an hour before serving.
Stir once more before serving and garnish with a few more almond slices.