The natural, sweet flavors of pineapple and crisp cabbage come together Vegan pineapple coleslaw Complements any BBQ dish. Enjoy as a side dish and sandwich topper, or as an entrée salad with grilled tofu.
What do you get when you combine the natural, sweet taste of pineapple and the crispness of cabbage? Vegan Pineapple Coleslaw. Pineapple coleslaw is a perfect side dish, salad for lunch or topping for pulled pork sweet potato sandwiches. No matter how you eat coleslaw with pineapple, it ends up with sweet and savory satisfaction.
Since so many coleslaw variations exist, this vegan pineapple coleslaw recipe is unique with an exciting combination of simple ingredients. While the sweet, tangy dressing and crunchy texture create magic with every bite.
Jump:
Pineapple coleslaw ingredients
- Green Barrier Copy: Green cabbage is one of the most popular varieties of cabbage. It gets its name from how its leaves tightly wound over each other in a dense, compact fashion, the final product resembling a cannonball.
- Purple cabbage: Purple cabbage is an excellent source of antioxidants and other beneficial plant compounds that help protect against cell damage.
- the carrot: Carrots are rich in vitamins, minerals and fiber. They are also a good source of antioxidants.
- Red Chilli Bell: Red pepper is the sweetest of the bell pepper varieties
- green onion: Green onions (also known as scallions) are long and thin, usually no wider than a finger, and bright white with a dark green top underneath. They have a different flavor than most onions because they are mild and not too pungent.
- Pineapple: Pineapple is low in calories and contains vitamins and minerals and a variety of health benefits.
- Parsley(garnish optional): Parsley is especially rich in vitamins A, C and K. The vitamins and beneficial plant compounds in parsley can improve bone health, protect against chronic disease, and provide antioxidant benefits.
Replace the pineapple coleslaw ingredients
- Substitute red or white onion for a stronger onion presence in coleslaw.
- To add more color, add green or yellow chilies to complement the chopped red bell peppers.
- Add a teaspoon of red pepper flakes for a sweet and spicy combination.
- Looking for a nut-free alternative to dressing, choose silken tofu, white beans or sunflower seeds to replace raw cashews.
- Store-bought vegan mayonnaise is a shortcut to making homemade dressing.
- Another possible shortcut is to buy sliced carrots instead of dicing them.
- Buying a pre-shredded coleslaw mix is a quick and easy way to avoid chopping cabbage and carrots.
Coleslaw Dressing Ingredients
- Raw cashews: Raw-soaked cashews (drained) provide creaminess to this vegetarian pineapple coleslaw recipe.
- Maple Syrup: Pure maple syrup is a natural sweetener instead of using refined sugar.
- Apple cider vinegar: Apple cider vinegar Balances the saltiness in the dressing and adds a bit of sweetness that lifts the dressing up
- Dijon Mustard: Dijon mustard Adds a sweet and spicy flavor that is great in salad dressings. In short, Dijon mustard tastes like a smooth, slightly salty, complex tang
Substitute coleslaw dressing ingredients
- Instead of raw cashews, choose sunflower seeds, flax seeds or other types of nuts, such as almonds.
- For a nut-free option, choose silken tofu or white beans.
- Substitute date syrup, agave nectar, or pineapple juice for the maple syrup.
- Champagne vinegar or rice vinegar are often substituted for apple cider vinegar.
- Stone-ground mustard is very close to Dijon mustard in texture and flavor.
How to Choose Cabbage for Coleslaw
When choosing a cabbage, heavier is better. Make sure the leaves are firm and firm, as loose leaves indicate an old cabbage. You can store cabbage in the refrigerator for up to two weeks. I always buy organic cabbage.
Before using the cabbage, tear off a few outer leaves to get to the freshest part of the cabbage.
When making coleslaw, I always use green and purple cabbage. Their contrasting colors come alive in a bowl no matter what you add to it.
Spicy, sweet or tangy, whichever flavor you choose to grow cabbage brings out the freshness of cabbage.
The dressing soaks up the wells and coats the cabbage, which will retain its crunchy texture.
How to select ripe pineapples
A pineapple tastes best at its peak of ripeness. So underripe, unfortunately, is very sour tasting and hard in texture.
First, smell a fresh pineapple to see if it smells like pineapple. If the pineapple has no aroma, it is not yet ripe. On the other hand, if a pineapple smells fermented and pungent, it is overripe.
Second, ripe pineapples have leaves that come right off without much effort when pulled. Conversely, if the leaves are brown and the flesh of the pineapple is soft, it is overripe.
But, if you plan to use the pineapple later, drink an unripe one, which will ripen at room temperature. Once ripe, a pineapple will only last a few days on the counter, so make sure you cut it and refrigerate it.
How to cut pineapple without waste
- Place the pineapple on its side on a cutting board. With a sharp knife, slice off the top green crown and about an inch and a half of the top of the pineapple.
- Using a sharp knife, carefully cut the outer skin, from top to bottom, following the shape of the pineapple.
- Do not cut so deep that the eye is cut. The outer edges of pineapples have the sweetest flesh, so you want to hold on to that if you can.
- Cut off the bottom half-inch or so of the pineapple.
- Now remove the pineapple with eyes. You can use a small paring knife to carefully carve each one, but there is an easier way.
- Notice that the eyes all line up on a diagonal! Make a diagonal cut across the side of the pineapple, like a V-shaped trench, and more easily cut out all the eyes on that diagonal.
- Continue working your way around the pineapple. You waste a bit of good pineapple this way, but not much, and it’s much faster than carefully cutting out each eye.
- Next, mark the center where the solid core is located. Cut four straight cuts around the core. Drop the original.
- Cut the pineapple into bite-sized pieces.
Adding fruit to salads
For me, pineapple goes naturally with BBQ. The natural, sweet flavor of fresh pineapple complements the tangy BBQ sauce. Even when the barbecue sauce is spicy, the pineapple cuts the heat, increasing the spice.
If you don’t like pineapple, apples are a great fruit addition to any coleslaw, like my Vegan Waldorf Salad. Also, I make Asian coleslaw with mandarin oranges. Consequently, I suggest you experiment with ingredients to suit your taste or try pineapple. Any fruit added to a salad or slaw brings an extra dimension to a salad or any recipe.
Recipe FAQs
My Vegan Pineapple Coleslaw has 157 calories, 2 g fat (unsaturated), 0 mg cholesterol, 155 mg sodium, 18 carbohydrates (10 g sugar, 4 g fiber), 3 g protein compared to traditional coleslaw with pineapple, which has 170 calories (15 g fat), 2 g saturated fat), 2 mg cholesterol, 114 mg sodium, 9 g carbohydrates (6 g sugars, 1 g fiber), 1 g protein.
A cup of freshly chopped pineapple is the perfect amount of sweetness without overpowering the coleslaw.
Canned pineapple is usually very sweet and packed with syrup. While I strongly recommend fresh pineapple, if you don’t have fresh pineapple, opt for canned pineapple in natural juice, the kind packed in syrup.
advice
- To avoid soggy coleslaw, toss the cabbage with a tablespoon of salt and let it sit in a colander, then rinse and shake. Salt helps remove excess water and keeps the cabbage crisp.
- Coleslaw tastes better the longer it sits. If you can prepare a day or more in advance, the taste will be worth the wait.
- Another way to keep cabbage crisp is to store shredded cabbage in a tightly sealed plastic bag or air-tight container. Store in the coldest part of your refrigerator. Shredded cabbage should stay fresh for 2-3 days if stored properly.
- If your dressing is too thin, mix in a little xanthan gum Dressing to thicken it. Xanthan gum doesn’t need heat to thicken, so it works great in dressings.
- Distilled white vinegar is another alternative to apple cider vinegar in coleslaw recipes.
- Refrigerate your coleslaw salad in an airtight container for 3 to 5 days.
If you enjoy this vegan pineapple coleslaw recipe, share this coleslaw recipe with your friends.
More delicious vegan salads
If you love Vegetarian Pineapple Kale, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan Pineapple Coleslaw
The natural, sweet flavors of pineapple and crispy cabbage combine to compliment any BBQ meal or enjoy as a side dish and sandwich topper or an entrée salad with grilled tofu.
instructions
Prepare the coleslaw salad
Shred the cabbage and place in a large bowl.
Add chopped carrots, red bell pepper, and chopped green onion.
Add bite size pieces of pineapple..
Coleslaw Dressing
In a high speed blender, add all ingredients.
Blend until smooth.
Toss in a bowl with the cabbage, carrots, red pepper, onion and pineapple.
Toss to coat the coleslaw ingredients.
Cover until ready to serve.
Garnish with parsley (optional)
Comment
- Substitute white beans, silken tofu or sunflower seeds for the cashews in the dressing for a nut-free alternative.
- Soaking cashews in water overnight makes them easier to blend.
- For a quick way to soften cashews, boil cashews for 10 minutes, drain and then mix with other ingredients.
- Make vegan pineapple coleslaw ahead of time so that the flavors grow in the refrigerator.
- Serve pineapple coleslaw with your favorite BBQ dishes. To avoid soggy coleslaw, toss the cabbage with a tablespoon of salt and let it sit in a colander, then rinse and shake. Salt helps remove excess water and keeps the cabbage crisp.
- Coleslaw tastes better the longer it sits. If you can prepare a day or more in advance, the taste will be worth the wait.
- Another way to keep cabbage crisp is to store shredded cabbage in a tightly sealed plastic bag or air-tight container.
- Store in the coldest part of your refrigerator. Shredded cabbage should stay fresh for 2-3 days if stored properly.
- If your dressing is too thin, mix a little xanthan gum into the dressing to thicken it. Xanthan gum doesn’t need heat to thicken, so it works great in dressings.
- Distilled white vinegar is another alternative to apple cider vinegar in coleslaw recipes.
- Refrigerate your coleslaw salad in an airtight container for 3 to 5 days.
nutrition
Calories: 138kcalSugars: 28gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fats: 1gMonounsaturated Fat: 1gSodium: 93mgPotassium: 445mgFiber: 5gSugar: 19gVitamin A: 4452IUVitamin C: 93mgCalcium: 80mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
Source link