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Ingredients (DAIRY FREE, GLUTEN FREE) • 8 cups shredded cabbage (can add shredded carrots too) • 1 cup pineapple chunks • 1 cup shredded coconut toasted for a few minutes in broiler (watch out, coconut burns fast) • ½ cup full-fat coconut milk • ½ cup pineapple juice • 1 tablespoon pineapple white balsamic vinegar • 1 tablespoon coconut white balsamic vinegar • ¼ teaspoon salt • Sliced almonds, cashews or macadamia nuts to garnish Instructions 1. Pour the sliced cabbage into a large bowl and add the pineapple chunks 2. To make the dressing, combine the coconut milk, pineapple juice, apple cider vinegar, and salt. Drizzle over the cabbage mixture and mix well to combine 3. Add ½ cup of toasted coconut, mix, and reserve the other ½ cup to top the coleslaw later 4. Refrigerate until ready to serve. Add the ½ cup of reserved toasted to the top of the coleslaw and add sliced almonds, cashews or macadamia nuts to garnish immediately before serving

Published in Appetizers & Side Dishes

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