Coleslaw is one of those things I love. It was where my love for cabbage began. Sadly, creamy slaws aren’t really on the docket for me anymore. Mayo or Miracle Whip based slaws do not play nicely. Then Greek yogurt became all the rage and entered my world. Voilá, I have a way to have creaminess again.
Depending on what I am making, I might do half non-fat Greek yogurt and half mayo/sour cream/cream, whatever it is the recipe calls for. This time I opted to not use mayo but 2% fat Greek yogurt. I am not so hardcore as to omit all fat from these types of recipes. For me, the taste is compromised if there is no fat, but was hoping the 2% fat in the yogurt would be enough…and it was.
This slaw is great enough to eat on its own as a side or as a topping for pork or chicken. I made a slow cooker pollo tacos al pastor and used this as a cool and creamy addition to the sweet and spicy chicken taco.
- 1-16 oz bag coleslaw mix
- 1-8 oz can of crushed pineapple; thoroughly drained
- 3 tbsp. white onion; finely chopped
- 1-5.3 oz carton pineapple Greek yogurt (2%)
- 1/4 cup plain greek yogurt (2%)
- 1 tbsp white wine vinegar
- 2 tbsp rice vinegar
- 1 clove garlic; finely minced/grated
- 1/8 salt and pepper +/- to taste
- Open and completely drain the pineapple. The easiest way is to use a mesh sieve.
- Once the pineapple has fully drained, toss with the onion and coleslaw mix; set aside.
- Mix all the ingredients for the dressing together.
- Pour half the dressing over the salad, mix well, then add the remaining dressing and mix until the dressing and the salad are duly combined.
- Taste for salt and pepper and add more if needed.
- Cover and chill for at least 30 minutes to allow the flavors to blend and meld.