Pineapple Coleslaw

Diets
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan: Use vegan mayo
[x] Gluten Free
[x] Weight Maint
[O] Keto
[O] Mediterranean
[x] Lectin Avoidance: Soy may be in mayo so check
[O] Oxalate Avoidance: pineapple (?)
[x] Purine Avoidance: Use sweetener other than honey

Pineapple Coleslaw

A crunchy, colorful, sweet + sour salad.

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Course: Salad

Cuisine: American

Keyword: Coleslaw, pineapple coleslaw, Sweet + Sour Slaw

Servings: 8

Calories: 188kcal

Author: Patty

Ingredients

Prep Veggies + Fruit

• 1 chopped small red cabbage 4″ diameter
• 4 grated medium orange carrots If you have carrot greens, reserve
• 2 C grated radishes
• Chop the radish greens; reserve
• 1 sliced medium red onion
• 1 chopped small pineapple If using a can, do not add juice

Dressing

• 1/4 C olive oil
• 1 T apple cider vinegar
• 1 t chili powder
• 1 t honey
• 1 T mayo
• 1 T lime juice Can add the zest too for a more lime flavor
• 1/2 t dijon mustard
• Salt and pepper to taste

Serving

• 1 bunch Cilantro Chop, add to the coleslaw before serving
• Carrot or radish greens Chop and add before serving

Instructions

Mise en Place

• Gather all the ingredients you will need — this is a recipe that is all about chopping veggies. Be sure to wash your hands, the veggies and herbs.
• Thinly slice one red onion and put in bowl with 1C apple cider vinegar and set aside (this will remove some of the bite of the onion.).
• Chop the red cabbage into thin slices and add to a large bowl, grate the carrots and radishes and add to the cabbage. I find it easier to mix by hand at this point.
• Chop the cilantro, both leaves and stems (cut off 1/2″ from the bottom end of the stems, which will be a harder part, and discard), and place into a bowl for later use. Chop the radish greens (leaves only) and place into the same bowl for later use.
• After soaking for ~10 minutes, dd the onions to the cabbage, but keep the vinegar in the bowl for the dressing. Add some salt and lots of freshly ground pepper and then cut and add the pineapple. Mix the slaw ingredients well.

Dressing

• Make the dressing by combining all the ingredients into the bowl with the vinegar and mix well. Combine with the slaw and mix well again.
• Taste the dressing and season if needed. If you want it sweeter, add some of the pineapple juice.

Serving

• Mix in the cilantro and radish greens right before serving as these will go bad the fastest. Generally I only add the herb to the bowls after they have been dished and not to the bigger bowl of salad.

Notes

Cabbage: I find red cabbage thicker and heartier than green so be sure to cut the leaves thin for ease of eating. I also try to make sure the cabbage slices are around 4″ in length, but not longer so it fits into the mouth. The way to do this is to cut the head in four parts keeping the root in place. Then chopping each part.

Dressing: If using canned pineapple, you may decide to add some of the juice to the dressing. I do not, but when I cut a fresh pineapple I do so over the dressing bowl so any juice falls into the dressing.

Source: I was looking at NoblePig and found their recipe for a pineapple coleslaw which gave me the idea to make one. I added lots of other flavors and veggies to the dish and the end result looks nothing like theirs. Try theirs, try mine and see what you think. (I think they are both great.)

Nutrition

Calories: 188kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 573mg | Fiber: 5g | Sugar: 19g | Vitamin A: 6473IU | Vitamin C: 122mg | Calcium: 82mg | Iron: 1mg