This scrumptious, gluten free, vegan Hawaiian Pineapple Coleslaw recipe relies on pink and white cabbage, carrots, contemporary pineapple, cilantro, macadamia nuts, and coconut tossed with a vegan Yogurt Hawaiian Coleslaw Dressing. Yum! You’ll be able to shred your veggies in a meals processor to avoid wasting time, and even buy luggage of coleslaw greens—generally obtainable in lots of supermarkets—to make this recipe a cinch. Whereas I like to make use of contemporary pineapple on this yummy Hawaiian coleslaw recipe, you possibly can simply use canned. I like to serve this tropical coleslaw at enjoyable out of doors occasions, because the salad compliments a variety of menus, from out of doors grill meals, vacation events, potlucks, picnics, and tailgating.
This coleslaw is the last word salad! You’ll be able to pile it in your veggie burger, sloppy joe, or taco, serve it as a facet salad, and meal prep it to make use of all week lengthy. As a result of this slaw relies on cabbage, it holds up longer than most salads made with delicate leafy greens. Plus, coleslaw recipes function seasonal produce that’s obtainable all through the seasons, making them evergreen, year-round salad possibility, from winter to fall.
Diet Notes
This coleslaw is gluten free and vegan, and light-weight in added fat with no added sugars and salt (it’s elective). Packed in fiber, nutritional vitamins, minerals, and antioxidant compounds, you possibly can really feel actually good about together with this wholesome salad in your meal plan. Plus, you possibly can slot in servings of veggies at each meal, compliments of this salad.
Description
This scrumptious, gluten free, vegan Hawaiian Pineapple Coleslaw recipe options pink and white cabbage, carrots, contemporary pineapple, cilantro, macadamia nuts, and coconut tossed with a vegan yogurt Hawaiian coleslaw dressing. Yum! Use canned pineapple and luggage of coleslaw veggies to make this recipe a cinch.
Hawaiian Coleslaw:
- ½ medium head (about 1 pound) white or inexperienced cabbage, thinly sliced (could use ready coleslaw combine, see under)
- ½ medium head (about 1 pound) pink cabbage, slivered
- 2 small (about 2.5 ounces every) carrots, coarsely shredded
- ½ (about 2 cups) contemporary pineapple, lower into small chunks, about 3/4 inches (could substitute 1 20-ounce can pineapple tidbits in juice, reserving juice for dressing)
- ½ cup chopped contemporary cilantro
- ½ cup coarsely chopped macadamia nuts
- ½ cup toasted shaved or shredded unsweetened coconut
Yogurt Hawaiian Coleslaw Dressing:
- Place slivered inexperienced and pink cabbage in a big (3 quart) mixing bowl. Observe: use a pointy knife to thinly slice cabbage horizontally from head. Make slices skinny sufficient to chew simply, with out being so nice that the cabbage loses its texture and wilts. Alternatively, you should use a food processor slicing attachment to shave cabbage. Might use ready coleslaw combine, see under.
- Use a field shredder or meals processor with shredding attachment to coarsely shred the carrots. Don’t use nice shredder setting. Add to mixing bowl. Might used ready coleslaw combine that features carrots, see under.
- Peel, core, and chop ½ pineapple into small items (about ¾-inches) to make about 2 cups. Alternatively use canned, drained pineapple, reserving juice for the dressing. Place chopped pineapple in mixing bowl.
- Add cilantro, macadamia nuts, and coconut to the bowl. Might use extra for garnish, if desired.
- Gently toss components to mix.
- Put together Yogurt Hawaiian Coleslaw Dressing: In a small bowl (2 cups), combine yogurt, mayonnaise, mustard, vinegar, juice, ginger, crushed pink pepper, and salt (elective) till clean.
- Pour dressing into coleslaw combination and toss gently to coat slaw. Might garnish with extra cilantro, if desired.
- Serve instantly or chill till serving time. Makes 10 (1 cup) servings. Retailer in an hermetic container within the fridge for as much as 5 days.
Notes
Might use 2 (16-ounce every) luggage of coleslaw combine with white or inexperienced and pink cabbage and carrots instead of slivered white or inexperienced and pink cabbage and shredded carrots referred to as for in recipe.
- Prep Time: half-hour
- Cook dinner Time: 0 minutes
- Class: Facet Dish
- Delicacies: American
Diet
- Serving Measurement: 1 serving
- Energy: 203
- Sugar: 5 g
- Sodium: 239 mg
- Fats: 18 g
- Saturated Fats: 5 g
- Carbohydrates: 10 g
- Protein: 3 g
For different slaw recipes, take a look at a few of my favorites:
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