Carrot Pineapple Slaw

ribdinnerI needed to add some color to what was going to be an otherwise bland (but really delicious) looking plate tonight, but my husband asked that it not be the things I had ready to whip out: Asparagus and Green Salad.  Ug!

Having just put all of my creative brain power into making Zucana loaves and the spicy sweet sauce for BBQ ribs, I was just not feeling it.

I looked into the refrigerator and saw a lot of produce, dairy products, some leftovers and then inspiration struck when I found:

  • 2 Pound Bag of Carrots
  • Oikos Triple Zero Greek Yogurt Cups
  • A Small Can of Crushed Pineapple

Aha!  In 10 minutes there would be color on my dinner plate!

Carrot Pineapple Slaw

In a large mixing bowl combine

  • 6 Cups Shredded Carrots (About 10 Large Carrots Peeled/Grated)
  • 1 Small Can Crushed Pineapple (Drain first)
  • 1/2 Cup Golden Raisins
  • 2 – 5.3 ounce Cups Vanilla Oikos Triple Zero Greek Yogurt

You can use any yogurt you want to.  I like the Oikos because it doesn’t add any fat, sugar or additional sweetness to the salad.  I use a rubber spatula to combine everything.

My husband didn’t even complain about it 😉  Bonus!

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