Pineapple, Pomegranate, Greek Yogurt and Mint Coleslaw

Nothing says hot summer days like BBQ and coleslaw. Or maybe 108 degree heat and humidity and thunderstorms. 108 heat is exactly why I chose not to drive down into the smoggy, humid hot and muggy valley today even though I’m dying to drive 100 miles to the west to Artesia, our local authentic all things India Mecca. Then I heard that thunderstorms were in the forecast for our pine filled mountain town and I though to myself, hmm… rain and 55 degrees temperatures siting on the front porch with a latté and reading a good book or sweating and melting nearly to death in the hot, hot valley.

So instead I compromised and finished staining the pergola before the thunderstorms began this afternoon, oh and I also ran errands on my mountain bike. I rode over 17 miles this morning between the farmers market, the post office and just enjoying one of the last days of summer before our ski town becomes a ski town again and winter is here.

Summer may be almost over but on this, one of the hottest days of summer and at the tale end of the summertime I have discovered the most amazing and slightly lower in fat coleslaw salad. This coleslaw is savory, spicy and a little sour. And it’s devious with your favorite BBQed meat.

Or Tofu.

I don’t judge.

What I love about this recipe is it can be made last minute with ingredients I always have in my cupboard! The other thing I love about it is Greek yogurt! I love Greek yogurt as it’s one of the only dairy foods I can eat without running to the toilet. So I maybe be a bit Greek yogurt obsessed.

Pineapple, Pomegranate, Greek Yogurt and Mint Coleslaw

2 cups shredded green cabbage

1 cup shredded red cabbage

1 cup shredded carrots

1 green onion, chopped

1/8 cup mint, chopped

1/2 cup Pineapple, chopped

1/4 cup pomegranate seeds

Coleslaw dressing

1/4 cup white vinager

1/4 cup lemon juice

1/2 cup mayonnaise

1/2 cup Greek yogurt

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon chili powder

Chop up the veggies and mint and layer them in a large salad bowl. Add the dressing ingredients to a mason jar and shake well. Add dressing to the salad and serve.

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