Pineapple Cabbage Coconut Slaw

Name: Pineapple Cabbage Coconut Slaw
Total time: 15 min
Yield: 1 portions
Ingredients: 30 g Greek Yogurt; 120 g Cabbage; 80 g Pineapple Peeled and cored flesh; 15 g Husked Coconut Fresh white flesh, finely grated; 2 tsp Lime juice; To taste Salt; To taste Black Pepper

A crunchy cabbage slaw with pineapple, fresh grated coconut and a light lime-yogurt dressing.

Ingredients

30 g

Greek Yogurt

120 g

Cabbage

80 g

Pineapple

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.

15 g

Husked Coconut

2 tsp

Lime juice

To taste

Salt

To taste

Black Pepper

Steps

1

Finely shred the cabbage, cut the pineapple into small pieces and finely grate the coconut flesh.

2

Stir the yogurt and lime juice with salt and pepper. Toss with the cabbage, pineapple and coconut, squeezing the cabbage gently as you mix to soften it. Serve immediately or refrigerate until needed.