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Creamy Vegan Pineapple Coleslaw
Lisa

Creamy Vegan Pineapple Coleslaw

A healthy, simple, sweet, refreshing coleslaw that can be a perfect side dish for a hot summer day!
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Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate for no less than 3 hours or overnight before serving. 1 day
Total Time 1 day 20 minutes
Course: Salad, Side Dish, vegan
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 Head Cabbage Purple or green.
  • 1/2 Cup Carrots
  • 1 Fresh Pineapple Or canned or diced pineapple (about one 15 oz. can of pineapple).
Dressing Ingredients
  • 2 Tbsp Real Maple Syrup
  • 1 Tbsp Mustard I like to use a plain yellow mustard in my dressing. Use your favorite mustard.
  • 1/2 Cup Plant Based Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Celery Seed
  • Salt and Pepper to taste

Method
 

  1. Clean and cut up the cabbage, carrots, and pineapple, place into a large serving bowl.
  2. Set the large serving bowl aside.
  3. In a small bowl, add the dressing ingredients and whisk together.
  4. Drizzle the dressing ingredients over the bowl of chopped carrots, cabbage, and pineapple, mix well.
  5. Cover the large serving bowl and place into the refrigerator for few hours or overnight. The longer the better.
  6. Serve as a side to any main dish and enjoy!
  7. NOTE: This salad will keep fresh for about 3 days.