I’d like to say I made this slaw to celebrate spring verging on summer weather,
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
- 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
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.