Watch Now: Power Cole Slaw Recipe With Greek Yogurt

Power Slaw topped the menu when Stan Hodes, executive chef at Baptist Hospital, took part in the ongoing Baptist Health Community Health series: Navigating the Supermarket for Breast Cancer Survivors. (Watch now: Chef Stan prepares Power Slaw.)

As part of his food demonstration, Chef Stan, prepared Power Slaw, seasoned with Greek yogurt and fresh pineapple. (The recipe is featured below.)

“I call it Power Slaw because it really has a lot of the cancer-fighting phytochemicals. This is really a plain and simple recipe,” Chef Stan says.

Packed with fresh and local produce, the recipe is also free of preservatives.

Power Slaw With Fresh Pineapple and Greek Yogurt

INGREDIENTS:
• 1/2 cup  of  plain, non-fat Greek yogurt.
• 3 1/2 tablespoons cider vinegar.
• 3 tablespoons honey.
• 1 teaspoon sea salt.
• 1/8 teaspoon black pepper.
• 1/2 teaspoon celery seed.
• 1 pound broccoli slaw (or red and white cabbage).
• 6 ounces of  1/2- inch dice fresh pineapple.

INSTRUCTIONS:
1. In a small bowl, combine the Greek yogurt, vinegar, honey, salt, pepper and celery seed. Whisk until smooth and thoroughly combined.
2. Place the slaw mixture into a small bowl, and pour dressing on the top. Stir to coat the slaw evenly.
3. Mix in the pineapple and refrigerate for 30 minutes.
** The power slaw will stay crisp for 24 hours and is a great sandwich topper.

Stan Hodes is the executive chef and operations manager of Dining Services at Baptist Hospital of Miami, a position he has held for 23 years. Chef Hodes has worked as an executive sous chef with Marriott Hotels, Orlando World Center and the Casa Magna Resort in Cancun, Mexico. He has been the executive chef at Royal Caribbean Cruise Lines, Pan American Airlines, Marriott Inflight division and Kings Bay Country Club. After graduating from high school in Mallorca, Spain, he received a bachelor’s degree in culinary arts and hotel management from Bournemouth College in England. Chef Stan earned a “Premier’s Illuminating Excellence” Award, for Premier’s Food service program in 2008. In 2009, he was recognized by HealthLeaders magazine as one of the top 20 most innovative Food Service Executives in America. He is a member of Premier’s culinary committee, designing healthy food programs for hospitals, schools, colleges and universities.

To learn more about other Community Health events, please visit https://events.baptisthealth.net/