Hawaiian Pineapple Delight (Print Version)
# Ingredients:
→ Dressing
01 -
1/4 teaspoon ground black pepper
02 -
1/2 teaspoon Kosher salt
03 -
2 Tablespoons pineapple juice (saved from canned pineapple bits)
04 -
1 Tablespoon apple cider vinegar
05 -
1 Tablespoon Dijon mustard
06 -
3/4 cup unsweetened Greek yogurt
→ Salad Base
07 -
1/2 cup roughly chopped macadamia nuts
08 -
1 cup drained pineapple tidbits from a can
09 -
A 10-15 oz. pack of coleslaw mix, or 4-5 cups of mixed shredded green and red cabbage
# Instructions:
01 -
Toss the Greek yogurt, pineapple juice, vinegar, mustard, salt, and pepper into a medium bowl. Give it a good stir until smooth and lump-free.
02 -
Grab a large bowl and mix up the cabbage or slaw mix, pineapple pieces, and macadamia nuts.
03 -
Drizzle the dressing all over the salad base. Mix until everything's properly coated. Serve it right away for best crunch, or chill in the fridge if you'd rather wait. Keep in mind the salad might get soft over time.
# Notes:
01 -
To keep the crunchiness, serve it as soon as you can. If you need to make it in advance, hold off on adding the dressing until you're ready.