This pineapple coleslaw is a great way to add fresh produce to your dinner table. It works really well with fish, meat, and vegetarian based dishes. In addition, it’s really easy and quick to make.
I decided to skip the mayo and make this pineapple coleslaw with plain yogurt. I also added some Dijon mustard, olive oil, and white vinegar to the dressing to make it more flavorful.
This pineapple coleslaw is quite minty because of the added fresh mint. I think it makes an interesting flavor variation but it’s totally optional and you can make this salad without it.
This salad keeps well in the fridge for up to 24 hours, after that the mint leaves start to wilt but if you make the salad without the mint, it should keep well for a bit longer.
Also, make sure to mix the salad well before serving as a lot of dressing runs to the bottom of the bowl.
- 1/3 green cabbage, shredded
- 1 carrot, grated
- 1/4 large pineapple, cut into thin strips
- 5 mint leaves, chopped
- 1/2 cup plain yogurt
- 1/2 Tbsp olive oil
- 1/2 Tbsp Dijon mustard
- 1 Tbsp white vinegar
- 1 tsp sugar
- 1/4 tsp salt
- In a small bowl, mix the yogurt, olive oil, mustard, white vinegar, sugar, and salt.
- Place the cabbage, carrot, pineapple, and mint into a large bowl. Add the dressing and mix to combine.
- Chill in the fridge for about 30 minutes before serving.