Ingredients
→ Dressing
01 180 ml plain Greek yogurt
02 1 tablespoon Dijon mustard
03 1 tablespoon apple cider vinegar
04 2 tablespoons pineapple juice, reserved from canned pineapple tidbits
05 0.5 teaspoon Kosher salt
06 0.25 teaspoon freshly ground black pepper
→ Salad Base
07 1 bag (280–425 g) coleslaw mix or 4–5 cups shredded cabbage (red, green, or both)
08 1 cup (approximately 165 g) canned pineapple tidbits, drained
09 0.5 cup (about 65 g) macadamia nuts, coarsely chopped
Ingredients
→ Dressing
01 180 ml plain Greek yogurt
02 1 tablespoon Dijon mustard
03 1 tablespoon apple cider vinegar
04 2 tablespoons pineapple juice, reserved from canned pineapple tidbits
05 0.5 teaspoon Kosher salt
06 0.25 teaspoon freshly ground black pepper
→ Salad Base
07 1 bag (280–425 g) coleslaw mix or 4–5 cups shredded cabbage (red, green, or both)
08 1 cup (approximately 165 g) canned pineapple tidbits, drained
09 0.5 cup (about 65 g) macadamia nuts, coarsely chopped
