Chef Megan McCarthy chose to put a twist on traditional coleslaw and added some pineapple for a refreshing summer flavor. Take this one to the next bar-b-que and at least one dish on the table will be a healthy choice.
Chef Megan offered shortcuts such as buying shredded carrots and canned pineapple when you need to save some time.
Pineapple Walnut Coleslaw
1 small head green cabbage, shredded
1 small head red cabbage, shredded
1 cup carrots, shredded
1 cup crushed pineapple, drained
1 cup chopped walnuts, toasted
1 cup plain yogurt, Greek-style
Sea salt to taste
Shred green cabbage, red cabbage and carrots. Combine in large bowl. Add crushed pineapple, walnuts and yogurt. Mix thoroughly. Season with sea salt.