Zingy pineapple coleslaw
250 g, chunks
1 medium, peeled into ribbons
300 g, shredded
5 medium, trimmed and sliced on the diagonal
2 tablespoons, chopped
Rachel's Organic Greek Style Coconut Yogurt
1 teaspoons, grated
Lime Juice, Fresh
- Make the dressing by whisking together all the ingredients and seasoning with freshly ground black pepper. Set aside.
- In a large bowl, toss together the pineapple, carrot, cabbage and spring onions. Stir through two-thirds of the coriander, then pour over the dressing and mix to combine. Serve garnished with the remaining coriander.