Coleslaw is not only great on top of sandwiches, it also works well as a side dish. The beautiful thing about cole slaw is there are so many versions that contain their own unique flavors.
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.
Check Vegan Pineapple Coleslaw Recipe.
When making cole slaw 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 maintaining it crunchy texture.
The recipe contains pineapple. For me, pineapple naturally goes with BBQ. The natural, sweet flavors of fresh pineapple compliment the tangy BBQ sauce. Even when the 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 cole slaw. Play with the ingredients to meet your tastes, or give the pineapple a try. Share this beautiful Vegan Pineapple Coleslaw Recipe with your friends.