Total Time
Prep 3 hrs
Cook 0 mins

An exotic twist on an old favorite, great for a summertime picnic or bar-b-que!

Ingredients Nutrition


  1. Stir together the crushed pineapple, fat-free yogurt, vinegar, garlic salt, pepper, and Splenda in a bowl.
  2. Add cabbage and carrots to pineapple and blend well.
  3. Refrigerate for several hours before serving for flavors to develop.


Most Helpful

This was better than coleslaw made with mayo! I did accedently buy strawberry yogurt, but it tasted great anyway. Thank you for sharing

Chef TraceejaeBevels March 10, 2008

Wonderful low fat option and only 1 weight watcher point! I used savoy cabbage finely shredded and had to make an additional half serving of the dressing. I also added some cayenne for a bit of a kick.

nansea September 02, 2007

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