Hawaiian Pineapple Coleslaw
Ingredients
The coleslaw
-
½
medium head
white or green cabbage
-
½
medium head
red cabbage
-
2
small
carrots
-
½
about 2 cups
fresh pineapple
-
½
cup
chopped fresh cilantro
-
½
cup
coarsely chopped macadamia nuts
-
½
cup
toasted shaved or shredded unsweetened coconut
The dressing
-
¾
cup
cultured plant-based yogurt
-
½
cup
plant-based mayonnaise
-
2
tablespoons
Dijon mustard
-
1
tablespoon
apple cider vinegar
-
2
tablespoons
pineapple juice
-
1
teaspoon
minced fresh ginger
-
½
teaspoon
crushed red pepper
-
½
teaspoon
salt (optional)
Instructions
- Slice the green and red cabbage and place in a large mixing bowl.
- Shred the carrots and add them to the mixing bowl.
- Chop the fresh pineapple into small pieces and add to the bowl.
- Add cilantro, macadamia nuts, and coconut to the bowl, then gently toss to combine.
- In a small bowl, mix together the yogurt, mayonnaise, mustard, vinegar, juice, ginger, crushed red pepper, and salt until smooth.
- Pour the dressing over the coleslaw mixture and toss gently to coat.
- Serve immediately or chill until serving time.
Nutrition Facts (estimated)
Servings
10
Calories
203
Total fat
18g
Total carbohydrates
10g
Total protein
3g
Sodium
239mg
Cholesterol
0mg
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