pineapple slaw with creamy poppy seed dressing

 

Pineapples make me think of vacation and whether that’s on a tropical island with a mai tai in my hand or on my balcony…uh, with a mai tai in my hand, they are dreamy.  So while the weather is trying to figure out if it’s done with winter and I’m trying to make an effort to fit into my swimsuit by the time summer comes, I offer you this no fat recipe packed with tons of flavor and crunch.

I first made this recipe at my son’s first birthday party and there were no leftovers.  This is a great recipe that can be made ahead, it travels well, and you can make a ton of it if you have many mouths to feed.

I used two different types of cabbage for this recipe.  I love the light and subtly sweet cabbage flavor that comes from napa cabbage.  I also added some basic green cabbage to lend  a nice and hearty crunch and to hold up to the yogurt dressing without wilting.

pineapple slaw with creamy poppy seed dressing

For the slaw:

1/2 head of napa cabbage, thinly sliced

1/4 head of green cabbage, thinly sliced

3 green onions, thinly sliced

1/4 cup chopped cilantro

1/4 fresh pineapple, peeled, core removed, thinly sliced

Place all ingredients into a bowl and toss to combine.

 

For the dressing:

1 cup non-fat greek yogurt

3/4 cup pineapple juice

2 tbsp poppy seeds

2 tbsp apple cider vinegar

* sugar, to taste, if needed

Mix all ingredients together and toss with slaw ingredients.

 

notes:

You may not need the sugar in the dressing.  One time I made this recipe, I had a can of very sour pineapple juice, so I added some sugar because everything was just way too tart for my taste.  However, taste your dressing first and add sugar if needed.

If you don’t have access to a fresh pineapple, you can certainly use canned.  I would recommend using a can of crushed pineapple, draining it, and putting the pineapple pieces directly into the slaw and the juice into the dressing.

I have served this on Kahlua pork sliders and also in corn tortillas with grilled shrimp tossed in bbq sauce.  The slaw would be great served with a piece of grilled fish or chicken as well.

If you don’t like cilantro, use parsley.

Pineapple doesn’t last long around our house – once it gets cut, it is usually consumed almost immediately. But, if you find yourself with leftover pineapple, it’s great grilled on skewers with pork or in a pineapple-banana smoothie, or on the side of your mai tai glass with a little umbrella.  🙂