Monday, April 28, 2014

Pineapple-Cilantro Slaw

I've been making the same Cilantro Lime Slaw for quite some time. It is a staple side dish in the Nickel house and pairs incredibly well with BBQ, Tex-Mex, and even seafood. Last night, I thought I'd give it an update. I think this version would stand up well to any BBQ, Tex-Mex, seafood, or even Asian cuisine.

Isn't it just beautiful? This week's foods are all about slimming down and feeling good. If you are having a bad day or maybe feel a little negative, you can look at this colorful salad and maybe feel a little better. You don't even have to taste it. I feel happier just looking at it. Here sunny shiny pineapple gives the cool and creamy cilantro dressing a sweet surprise. Not too sweet though. Just enough sweet to let you know its there and summer is right around the corner.

Pineapple-Cilantro Slaw

1 bag shredded cabbage or cole slaw mix
1 red bell pepper, thinly sliced
2 cups fresh pineapple, chopped into small cubes
2 cups low fat buttermilk
1 cup roughly chopped cilantro (if you are not a fan, feel free to use less)
1 bunch green onions, chopped
Zest of 2 small limes or 1 large lime
Juice of 2 small limes or 1 large lime
1 teaspoon stevia (optional if you do not like your dressing on the slightly sweet side)
1/2 teaspoon salt

In a large bowl, mix together the cabbage, red pepper, and pineapple. Set aside. In a blender, mix together the buttermilk, cilantro, green onions, lime zest, lime juice, stevia, and salt until smooth. This dish can be made ahead of time if you are taking it to a party. Simply store the dressing separate from the salad. When you are ready to serve, pour the dressing over the salad. Toss until everything is well coated.

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