This scrumptious, gluten free, vegan Hawaiian Pineapple Coleslaw recipe relies on pink and white cabbage, carrots, recent pineapple, cilantro, macadamia nuts, and coconut tossed with a vegan Yogurt Hawaiian Coleslaw Dressing. Yum! You may shred your veggies in a meals processor to avoid wasting time, and even buy baggage of coleslaw greens—generally accessible in lots of supermarkets—to make this recipe a cinch. Whereas I really like to make use of recent pineapple on this yummy Hawaiian coleslaw recipe, you’ll be able to simply use canned. I like to serve this tropical coleslaw at enjoyable out of doors occasions, because the salad compliments a spread of menus, from out of doors grill meals, vacation events, potlucks, picnics, and tailgating.
This coleslaw is the last word salad! You may pile it in your veggie burger, sloppy joe, or taco, serve it as a aspect 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 characteristic seasonal produce that’s accessible all through the seasons, making them a very good evergreen, year-round salad choice, from winter to fall.
Vitamin Notes
This coleslaw is gluten free and vegan, and light-weight in added fat with no added sugars and salt (it’s non-obligatory). Packed in fiber, nutritional vitamins, minerals, and antioxidant compounds, you’ll be able to really feel actually good about together with this wholesome salad in your meal plan. Plus, you’ll be able to 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, recent pineapple, cilantro, macadamia nuts, and coconut tossed with a vegan yogurt Hawaiian coleslaw dressing. Yum! Use canned pineapple and baggage of coleslaw veggies to make this recipe a cinch.
Hawaiian Coleslaw:
- ½ medium head (about 1 pound) white or inexperienced cabbage, thinly sliced (might use ready coleslaw combine, see beneath)
- ½ medium head (about 1 pound) pink cabbage, slivered
- 2 small (about 2.5 ounces every) carrots, coarsely shredded
- ½ (about 2 cups) recent pineapple, reduce into small chunks, about 3/4 inches (might substitute 1 20-ounce can pineapple tidbits in juice, reserving juice for dressing)
- ½ cup chopped recent 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. Word: use a pointy knife to thinly slice cabbage horizontally from head. Make slices skinny sufficient to chew simply, with out being so effective that the cabbage loses its texture and wilts. Alternatively, you need to use a meals processor slicing attachment to shave cabbage. Might use ready coleslaw combine, see beneath.
- Use a field shredder or meals processor with shredding attachment to coarsely shred the carrots. Don’t use effective shredder setting. Add to mixing bowl. Might used ready coleslaw combine that features carrots, see beneath.
- 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 substances 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 (non-obligatory) 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) baggage of coleslaw combine with white or inexperienced and pink cabbage and carrots rather than 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: Aspect Dish
- Delicacies: American
Vitamin
- Serving Dimension: 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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