Pineapple Cole Slaw

Drain juice from can of pineapple, reserving juice for later. In large bowl, combine chopped cabbage, pineapple tidbits, grated carrot, and chopped onion. In separate bowl, whisk together yogurt, brown sugar, apple cider vinegar, 3 Tbsp. of pineapple juice, salt and pepper. Once smooth, pour dressing over cabbage mixture and mix well. Add sliced almonds to your liking. Let pineapple cole slaw chill in refrigerator 30-minutes to an hour before serving. Stir once more before serving and garnish with a few more almond slices.