INGREDIENTS
1/4 cup
plain yogurt
1 tbsp
apple cider vinegar
3 tbsp
pineapple juice (reserve from canned pineapple)
1 tbsp
brown sugar
Salt and pepper,
3 cups
shredded cabbage
1/2 cup
chopped green onions
2 tbsp
chopped fresh cilantro
1 1/2 cups
canned pineapple tidbits (reserve juice for dressing)
1
jalapeno, seeded and chopped (optional)