I’d like to say I made this slaw to celebrate spring verging on summer weather,
but really,
I made it to remind me of the two things I ate most often in Central America: pineapple and cabbage.
I’m missing sweet and tart together on every plate, brightness and freshness at every meal.
This is my latest remedy.
Pineapple Slaw with Creamy Ginger Lime Dressing
serves 4-6
Servings: 4 6 servings
Calories: 308kcal
Ingredients
- 1/4 cup thick Greek plain yogurt
- 2 tablespoons grated fresh ginger
- Salt and pepper
- 3 tablespoons lime juice
- 2 tablespoons sugar
- 1/4 cup canola or vegetable oil
- 2 cups shredded cabbage- green or napa
- ¼ cup minced scallions
- 2 cups diced fresh pineapple
- ½ cup sliced almonds
Instructions
- In a small bowl, whisk yogurt, ginger, salt, pepper, lime, sugar, and oil. Set aside.
- In a large bowl, toss cabbage, scallions, pineapple, and almonds. Pour the yogurt mixture over the top and toss to combine, making sure all of the cabbage is coated.
- Cover and place the dressed slaw in the refrigerator to allow flavors to blend for at least 1 hour before serving.
Nutrition
Calories: 308kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 338mg | Fiber: 4g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 56.8mg | Calcium: 90mg | Iron: 1.2mg
That looks simply amazing. I can’t wait to try it!
Question…..1/4 cup oil…..could you make it without? Or maybe with olive oil? I think I would rather have some butter I can taste, than oil in my dressing? What do you think? Trying to get the most bang for my buck and I’m always nervous that dressing is a diet killer.
Hey Jaclyn! Feel free to leave out the oil and increase the yogurt to 1/2 cup.
-Andie
The dish looks so fresh, food tropical island style. I would love to add some mangoes into this mix.
Oooh, this looks wonderful! So fresh and tropical! Would be perfect with some grilled shrimp and coconut rice. Yum!
I can’t tell you how nostalgic that made me feel. I want to be on our deck devouring a papaya as big as my thigh, watching you eat a pineapple, neck to bottom, while Aureliano’s puppies scamper up our steps begging for scraps under the table. I would die.
This looks pretty good and healthy too! Will definitely try it!
Yum! Love your blog! What would you suggest for a dairy-free version?
Hey Mary, you can omit the yogurt altogether if you’d like and the slaw will still have plenty of flavor. Or try coconut milk yogurt- found at Whole Foods- if you still want that creaminess.
:)
Andie
Just found your blog last week and have been scouring and enjoying it since! I’ve already made the Roasted Broccoli, Butter & Herb Roasted Chicken, and I’m planning the Stuffed Peppers for tonight. Now this?!? It looks amazing! Oh well, back to the market for some fresh pineapple and cabbage.
Bravo on your success, your happiness, your zest for cooking and for life.
This will be replacing Waldorf Potato Salad at our house for Easter dinner. So yummy! I can’t wait!
Oh that’s a wonderful idea; pineapple in slaw! Yum. Sweet and tangy sounds so yummy. I’ll have to try that soon. :)
i’m completely beside myself…this sounds AMAZING!
This slaw sounds great! I need to make an “I am ready for summer” dinner, and this will go on that menu!
Ummm…YUM. I will be making this ASAP.
Do you have the nutritional info for this? It look sooooo yummy
Hmmmmmmmm – I have a mango instead of pineapple and perhaps a stop at the fish market for some salmon and I’d be heaven!
what a fabulous spin on slaw, bookmarked! had to tell u too that i referred my boss to your site for a great white cupcake recipe and she ended up making them – said they were fantastic – thanks for that one lady ;)
I too have a sweet spot in my heart for cabbage- you know I love my cruciferous veggies. :) This looks fantastic.
I made this for lunch today and love the flavor combination, but wish I had used full-fat yogurt instead of 2%. That lower-fat aftertaste (am I the only one who ever tastes this?) kind of sticks with you. Next time I will take Andie’s suggestion of using just the oil, and a dollop of full-fat yogurt.
I love how surprisingly versatile slaw can be.
Hope the flavour does the trick till your next travel adventures :)
It’s delicious ^^
I love your blog! Would you mind if I pin some recipes on Pinterest?
I am heading into the kitchen to make this for our Easter dinner. Of course, I forgot to buy yogurt so will have to improvise or leave it out all together. Hmm, maybe a little mayo and a little more lime juice to keep it tangy? Thank you Andie for contributing something wonderful to our family dinner!
Oh my gosh – I cannot wait to try this! Ginger and lime is such an amazing combo, and what a great idea to put it with pineapple. Mmmmm…..
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OMG! This and the coconut panko chicken strips made for one tasty dinner! My hubby and 2 yo daughter and I devoured both!
I just made the pineapple slaw and, WOW! Is it good. The only changes I made were omitting the oil and adding lemon zest. Also used regular organic yogurt. Really yummy, definately a keeper. I can’t wait for my boyfriend to try it. Thanks Andie! Glad I found you :)
This stuff is goooood! I added 1/3 lime zest and a little less pineapple. I also omitted the almonds as I don’t know if there are any allergies at the party. Happy fourth!