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 luggage 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 positive that the cabbage loses its texture and wilts. Alternatively, you should utilize 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 positive 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) luggage of coleslaw combine with white or inexperienced and pink cabbage and carrots rather than slivered white or inexperienced and pink cabbage and shredded carrots known as for in recipe.
- Prep Time: half-hour
- Prepare dinner Time: 0 minutes
- Class: Aspect Dish
- Delicacies: American
Diet
- 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
