Zingy pineapple coleslaw
- 250 g Pineapple, chunks
- 1 medium Carrots, raw, peeled into ribbons
- 300 g Cabbage, shredded
- 5 medium Spring Onions, trimmed and sliced on the diagonal
- 2 tablespoons Coriander, fresh, chopped
- 150 g Organic Greek Style Coconut Yogurt (use 0% Fat Natural Greek Yogurt for zero SmartPoints)
- 1 teaspoons Root Ginger, grated
- 1 tablespoons 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.