Vegan Pineapple Coleslaw
Light and beautiful, this cole slaw is low in fat, fresh and delicious

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Vegan Pineapple Coleslaw

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Ingredients

Adjust Servings:
1 half head, shredded Green Cabbage
1/4 head, shredded Purple Cabbage
1 cup Shredded Carrots
5, sliced thin Green Onions
1/2 pineapple, cut int o bite sized pieces Fresh Pineapple
Dressing
1/4 cup Low-Fat Vegenaise or Silken Tofu
3 Tablespoons Pure Maple Syrup
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard

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Cuisine:

The natural, sweet taste of pineapple and the crispy cabbage come together to compliment any BBQ dish or is a great fresh salad for lunch.

  • 10 minutes
  • Serves 6
  • Easy

Ingredients

  • Dressing

Directions

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Coleslaw is not only great on top of sandwiches, it also works well as a side dish. The beautiful thing about cole slaw is there are so many versions that contain their own unique flavors.

When choosing a cabbage, heavy is best. Make sure the leaves are tight and firm as loose leaves indicate an older cabbage. You can store cabbage in the refrigerator for up to two weeks. I always buy organic cabbage. Before using it, I strip away a few of the outer leaves to get to the freshest part of the cabbage.

When making cole slaw I always use green and purple cabbage. Their contrasting colors are vibrant in a  bowl regardless of what you add to it. Spicy, sweet, or tangy, whatever flavors you choose to enhance the cabbage brings out the freshness of the cabbage. The dressing absorbs wells, and coats the cabbage, will maintaining it crunchy texture.

The recipe contains pineapple. For me, pineapple naturally goes with BBQ. The natural, sweet flavors of fresh pineapple compliment the tangy BBQ sauce. Even when the BBQ sauce is spicy, pineapple tones down the heat, enhancing the spices.

If you don’t like pineapple, apples are also a great fruit addition to any cole slaw. Play with the ingredients to meet your tastes, or give the pineapple a try.

Steps

1
Done

Prepare Cole Slaw

Shred cabbage and place in a large bowl.
Add shredded carrots and sliced green onions.
Add bite sized pieces of pineapple.

2
Done

Dressing

In a high speed blender, add all ingredients.
Blend until smooth.
Pour into bowl with cabbage, carrots, onions, and pineapple.
Toss.
Cover until ready to serve.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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