Pineapple and Cashew Vinegar Coleslaw - Bravabod
Recipes

Pineapple and Cashew Vinegar Coleslaw

Valentina

  • Difficulty Easy Difficulty
    • •
  • Time 10"
<20 Minutes Cabbage Edamame Fusion flavor Mint No-cook Salad
<20 Minutes Cabbage Edamame Fusion flavor Mint No-cook Salad

This vinegar-based coleslaw is ready in minutes and tastes like summer. It's an easy combination of fresh pineapple, cabbage, scallions, and salty cashews mixed with a light vinegar dressing. It's an eclectic combination that's ultra refreshing and very adaptable. Fresh mango or papaya are also delicious in place of the pineapple.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days

Shopping List
    Coleslaw
  • 1 1/2 cups red cabbage or coleslaw mix, thinly sliced
  • 3/4 cup diced pineapple, mango, or papaya
  • 1/2 cup shelled edamame, cooked
  • 1/2 cup roasted & salted cashews
  • 2 scallions, chopped
  • 1/4 cup fresh mint or cilantro, chopped (optional) Dressing
  • 2 tablespoons rice vinegar (or apple vinegar)
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon low-sodium tamari
  • 1/2 tablespoon honey (adjust to taste)
  • 3/4 teaspoon dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon chili flakes
Instructions
  1. Step 1: Whisk together all dressing ingredients until smooth. Taste the dressing and decide if you'd like to add more honey, keeping in mind that the fruit is already naturally sweet. Set aside.
  2. Step 2: Combine all coleslaw ingredients. Toss the slaw with the dressing right before serving.
  3. Serve: Enjoy chilled or at room temperature. If you like it extra tangy, squeeze some fresh lime juice on top.
Nutrition

This vinegar-based coleslaw is ready in minutes and tastes like summer. It's an easy combination of fresh pineapple, cabbage, scallions, and salty cashews mixed with a light vinegar dressing. It's an eclectic combination that's ultra refreshing and very adaptable. Fresh mango or papaya are also delicious in place of the pineapple.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days

Shopping List
    Coleslaw
  • 1 1/2 cups red cabbage or coleslaw mix, thinly sliced
  • 3/4 cup diced pineapple, mango, or papaya
  • 1/2 cup shelled edamame, cooked
  • 1/2 cup roasted & salted cashews
  • 2 scallions, chopped
  • 1/4 cup fresh mint or cilantro, chopped (optional) Dressing
  • 2 tablespoons rice vinegar (or apple vinegar)
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon tamari (I use low-sodium)
  • 1/2 tablespoon date syrup or maple syrup (or more, depending on your tastes)
  • 3/4 teaspoon dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon chili flakes
Instructions
  1. Step 1: Whisk together all dressing ingredients until smooth. Taste the dressing and decide if you'd like to add more syrup, keeping in mind that the fruit is already naturally sweet. Set aside.
  2. Step 2: Combine all coleslaw ingredients. Toss the slaw with the dressing right before serving.
  3. Serve: Enjoy chilled or at room temperature. If you like it extra tangy, squeeze some fresh lime juice on top.
Nutrition

This vinegar-based coleslaw is ready in minutes and tastes like summer. It's an easy combination of fresh pineapple, cabbage, scallions, and salty cashews mixed with a light vinegar dressing. It's an eclectic combination that's ultra refreshing and very adaptable. Fresh mango or papaya are also delicious in place of the pineapple.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days

Shopping List
    Coleslaw
  • 1 1/2 cups red cabbage or coleslaw mix, thinly sliced
  • 3/4 cup diced pineapple, mango, or papaya
  • 3/4 cup shredded carrot or bell pepper
  • 1/2 cup roasted & salted cashews
  • 2 scallions, chopped
  • 1/4 cup fresh mint or cilantro, chopped (optional) Dressing
  • 2 tablespoons rice vinegar (or apple vinegar)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon honey (or more, depending on your tastes)
  • 3/4 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon chili flakes
Instructions
  1. Step 1: Whisk together all dressing ingredients until smooth. Taste the dressing and decide if you'd like to add more honey, keeping in mind that the fruit is already naturally sweet. Set aside.
  2. Step 2: Combine all coleslaw ingredients. Toss the slaw with the dressing right before serving.
  3. Serve: Enjoy chilled or at room temperature. If you like it extra tangy, squeeze some fresh lime juice on top.
Nutrition

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Pineapple and Cashew Vinegar Coleslaw

PT10M 1 1/2 cups red cabbage or coleslaw mix, thinly sliced 3/4 cup diced pineapple, mango, or papaya 1/2 cup shelled edamame, cooked 1/2 cup roasted & salted cashews 2 scallions, chopped 1/4 cup fresh mint or cilantro, chopped (optional) 2 tablespoons rice vinegar (or apple vinegar) 1 1/2 tablespoons olive oil 1/2 tablespoon low-sodium tamari 1/2 tablespoon honey (adjust to taste) 3/4 teaspoon dijon mustard 1/8 teaspoon salt 1/8 teaspoon chili flakes Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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