1. Wash kale and thoroughly dry it. Pulse in a food processor to small or medium grind. Alternatively, slice by hand into thin strips.
2. Combine kale, carrots, apples, onion, and pineapple in a large bowl.
3. In a separate bowl, whisk together vinegar, yogurt, sweetener, Dijon, salt and pepper until smooth. Continue whisking and slowly add in the olive oil. Combine dressing with the slaw. Refrigerate.

Recipe by Robin Forte.