Pineapple and Peanut Slaw

Fresh and crunchy, this is a great salad on it’s own or serve it as a colourful side dish at your next barbeque



  • ½ cup mayonnaise
  • ¼ cup thick Greek yoghurt
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • Pinch cayenne pepper, optional
  • ¼ teaspoon smoked paprika, optional
  • ¼ small purple or green cabbage, shredded
  • 1 ripe pineapple, skin cut off, diced
  • 2 carrots, shredded
  • 2 stalks celery, chopped
  • 4 spring onions, chopped
  • 1 cup roasted peanuts, chopped

Serves 6-8


  1. Mix mayonnaise, yoghurt and lemon juice, Dijon mustard and cayenne pepper and paprika together to form dressing. Toss dressing with the cabbage, pineapple, carrots and celery and season to taste with salt and pepper. Serve topped with spring onions and peanuts.
Per Serve