If you read my post on Bacon Cheese Sauce, you may know that I recently inherited a ton of cookbooks. I am slowly making my way through them, and found an interesting paperback book called the Bahamian Cook Book. It was published in 1985, and has recipes from the Bahamians that were forty-five years old, as of the time it was published. There are some wonderfully tropical dishes in the cook book, using fresh, wholesome ingredients.
One of the recipes that caught my eye was Pineapple Slaw.
I am kind of obsessed with cabbage. And Brussels sprouts. I love them, and could easily eat them with every meal. Cabbage is so versatile. It can be the perfect light, fresh, and crisp leaf: a welcome addition to add to a coleslaw or stir-fry. It also simmers down nicely in a beer, to make a slightly sweet and savory side dish.
Since it is the beginning of August, and I like to make fresh dishes that don’t heat up the kitchen, coleslaw has been my go-to cabbage recipe. As I am always looking of ways to mix up my recipes, I was particularly drawn to the pineapple slaw recipe.
It’s fairly simple and straight-forward, no cooking, and not much fuss. Hope you guys enjoy it as much as my family did!
- 2 cups fresh shredded cabbage
- 2 carrots, peeled and sliced into thin strips
- 1/2 cup pineapple chunks
- 1 bell pepper, stem and seeds removed, cut into small chunks
- 3/4 cup plain Greek yogurt*
- 2 tbsp sugar cane
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp dry mustard
Combine cabbage, carrots, pineapple and bell pepper, and toss to combine. In a separate small bowl, combine remaining ingredients, and whisk until fully incorporated.
Pour yogurt mix over veggies and pineapples, and stir until well coated. To serve cold, keep in refrigerator for one hour before serving.
*If you don’t love the taste of Greek yogurt, you can substitute equal parts mayonnaise and sour cream in place of the yogurt.
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