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Eat Well Wednesday: Bringing the Beach to Wisconsin

Although it’s been a mild winter in Wisconsin so far (knock on wood!), that doesn’t mean I’m any less ready for warm, sunny weather. I think a lot of you will agree that it would be nice to trade in our coats and boots for shorts and sandals. Unfortunately, I can’t change the forecast, but our recipe this week is perfect for the winter doldrums. Bonus: this light, fruity coleslaw is a welcomed side dish as swimsuit season draws nearer. Whip up a batch and you just might be think you’re lying on a beach in Hawaii!


tropical slaw

Tropical Coleslaw

Serves: 8

Prep Time: 15 minutes


1 medium firm banana, sliced

2 Tbsp. lemon juice

3 cups shredded cabbage

1 (20 oz.) can Liberty Gold Pineapple Tidbits, drained

1 celery rib, chopped

1 (11 oz.) can mandarin oranges, drained

½ cup golden raisins

1 (8 oz.) container Chobani Non Fat Lemon Greek Yogurt

½ cup coarsely chopped walnuts

½ tsp. salt


In a small bowl, toss banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery, oranges and raisins. Drain bananas; discard juice. Add bananas, yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately.

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