Vegan Pineapple Coleslaw

When the natural, sweet taste of pineapple and crunch of crispy cabbage come together to make vegan pineapple coleslaw, it is a prefect salad for lunch or topping for a Pulled Pork Sweet Potato Sandwich.

Coleslaw is not only great on top of sandwiches, but it also works well as a side dish. The beautiful thing about coleslaw is there are so many versions that contain their own unique flavors.

WHAT INGREDIENTS DO I NEED FOR VEGAN PINEAPPLE COLESLAW?

• 1 half head, shredded Green Cabbage
• 1 cup Shredded Carrots
• 5 Green Onions sliced thin
• 1/2 pineapple, cut into bite-sized pieces fresh pineapple1 cup purple cabbage, shredded

VEGAN PINEAPPLE COLESLAW DRESSING

• 1/4 cup raw soaked cashews (drained) or Low-Fat Vegenaise or Silken Tofu (alternative to nuts)
• 3 Tablespoons pure maple syrup
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons dijon mustard

HOW TO CHOOSE CABBAGE AT THE MARKET FOR MAKING VEGAN PINEAPPLE COLESLAW

When choosing a cabbage, heavy is best. Make sure the leaves are tight and firm as loose leaves indicate an older cabbage. You can store cabbage in the refrigerator for up to two weeks. I always buy organic cabbage. Before using cabbage, I strip away a few of the outer leaves to get to the freshest part of the cabbage.

When making coleslaw I always use green and purple cabbage. Their contrasting colors are vibrant in a  bowl regardless of what you add to it. Spicy, sweet, or tangy, whatever flavors you choose to enhance the cabbage brings out the freshness of the cabbage. The dressing absorbs wells, and coats the cabbage, will maintain its crunchy texture.

HOW TO KNOW IF PINEAPPLE IS RIPE...  TIPS FOR  PICKING A PINEAPPLE AT THE STORE 

A pineapple tastes best at its peak of ripeness. Underripe, unfortunately,  is so sour tasting and tough in terms of texture. 

First, small a fresh pineapple to see if it smells fragrant, like a pineapple. If a pineapple has no fragrance, it is not yet ripe. And, on the other hand, a pineapple smells fermented and sharp, it is overripe. 

Second, ripe pineapple has leaves that, when pulled, come out directly without much effort. Contrarily, if the leaves are brown and the body of the pineapple is soft, it is overripe. 

But, if you don't plan to use the pineapple right away, reach for an unripe one, which will ripen upon standing in room temperature conditions. Once ripe, a pineapple will only last a couple of days on the countertop, so make sure you cut it and refrigerate. 

WHY USE FRUIT SUCH AS PINEAPPLE FOR VEGAN PINEAPPLE COLESLAW?

For me, pineapple naturally goes with BBQ. The natural, sweet flavors of fresh pineapple complement the tangy BBQ sauce. Even when BBQ sauce is spicy, pineapple tones down the heat, enhancing the spices.

If you don't like pineapple, apples are also a great fruit addition to any coleslaw, like in my Vegan Waldorf Salad. Also, I make an Asian Coleslaw with mandarin oranges. As a result, I suggest you experiment with the ingredients to meet your tastes or give pineapple a try. Any type of fruit added to a salad or slaw brings an extra dimension to a salad or any recipe for that matter.

If you enjoy vegan pineapple coleslaw, share this vegan pineapple coleslaw recipe with your friends.

SUGGESTED MEALS FOR ADDING VEGAN PINEAPPLE COLESLAW

• Pulled Pork Sweet Potato Sandwich I(PICTURED ABOVE)
• BBQ Tempeh
• BBQ Cauliflower
• BBQ Jackfruit Recipe

Yield: Serves 6

Vegan Pineapple Coleslaw

Prep Time: 10 minutes

Total Time: 10 minutes

The natural, sweet taste of pineapple and the crispy cabbage come together to compliment any BBQ dish or is a great fresh salad for lunch.

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Ingredients

Coleslaw Salad:

• 1 half head, shredded Green Cabbage

• 1 cup Shredded Carrots
• 5 Green Onions sliced thin
• 1/2 pineapple, cut into bite sized pieces Fresh Pineapple
• 1 cup purple cabbage, shredded

Dressing

• 1/4 cup raw soaked cashews (drained) or Low-Fat Vegenaise or Silken Tofu
• 3 Tablespoons Pure Maple Syrup
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Dijon Mustard

Instructions

Prepare Cole Slaw Salad

• Shred cabbage and place in a large bowl.
• Add shredded carrots and sliced green onions.
• Add bite-sized pieces of pineapple.

Dressing

• In a high-speed blender, add all ingredients.
• Blend until smooth.
• Pour into bowl with cabbage, carrots, onions, and pineapple.
• Toss
• Cover until ready to serve.

*I prefer to use raw cashews for my creamy dressings. In my opinion, it is healthier than using silken tofu or Vegenaise

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 155mgCarbohydrates 18gFiber 4gSugar 10gProtein 3g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me