Description
A bright, crisp coleslaw with fresh pineapple and a tangy dressing, perfect as a side for grilled dishes.
Ingredients
Scale
- 4 cups Green Cabbage, shredded
- 2 cups Purple Cabbage, shredded
- 2 cups Carrots, grated
- 2 cups Pineapple, fresh, cut into chunks
- 1 cup Pineapple Juice (or substitute with orange juice)
- 1/4 cup Apple Cider Vinegar (or white vinegar)
- 2 tablespoons Honey or Agave
- 2 tablespoons Lime Juice, freshly squeezed
- to taste Salt
- to taste Pepper
- 1/4 cup Cilantro, chopped
- 1/4 cup Toasted Macadamia Nuts or Almonds, chopped
Instructions
- Rinse and dry the shredded green and purple cabbage.
- Grate the carrots and add them to the bowl.
- Chop the pineapple into bite-sized chunks.
- Put the pineapple chunks in a small bowl and scoop out one cup of juice.
- Measure the pineapple juice and add it to the small jar.
- Squeeze fresh lime juice into the jar.
- Add the apple cider vinegar to the jar.
- Pour in the honey or agave and close the jar.
- Shake the jar until the dressing blends and becomes smooth.
- Taste the dressing and add a pinch of salt and pepper if needed.
- Pour the dressing over the cabbage, carrots, and pineapple.
- Toss gently until the veggies and fruit are evenly coated.
- Chop the cilantro and sprinkle it over the slaw.
- Toss again lightly to distribute the cilantro.
- Toast the macadamia nuts or almonds in a dry pan until they turn golden.
- Let the nuts cool, then chop them coarsely and sprinkle them on top.
- Chill the slaw for at least 20 minutes so the flavors meld.
- Serve cold or at room temperature for best flavor.
Notes
If you’re looking for a vegan option, use agave instead of honey.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 22g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coleslaw, pineapple, salad, tropical, vegan