Crisp, sweet and tart, this slaw is a welcome addition to the holiday plate, complementing the otherwise rich, savory traditional dishes. It’s also delicious for other occasions throughout the year like BBQs and potlucks. The dressing is creamy yet has no added oil! For the easiest prep, use pre-shredded cabbage cole slaw or, but it’s also delicious with shaved Brussels sprouts!
1 can (20 oz.) Del Monte® Deluxe Gold Pineapple Chunks
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1/4 tsp. each salt and freshly cracked black pepper
1 bag (14 oz.) shredded cabbage for cole slaw or 6 cups shaved Brussels sprouts or green cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
Drain pineapple, reserving 2 Tbsp. juice.
Whisk together yogurt, pineapple juice, vinegar, mustard, salt and pepper in a large salad bowl.
Add pineapple, cabbage or Brussels sprouts, carrots, cranberries and walnuts; toss to coat thoroughly. Refrigerate 1/2 hour before serving for flavors to develop. Toss again before serving.