Pineapple Coconut Coleslaw
This coleslaw has a sweet, tropical twist. Jicama is a good substitute for the carrot. Fresh pineapple juice could be substituted for the water. This is a good side dish to serve with a veggie burger.
INGREDIENTS | SERVES 4
- ½ teaspoon salt
- 3 cups grated green cabbage
- 1 cup grated carrot
- 1 cup cashews, soaked
- ¾ cup dried coconut
- 1 cup pineapple, cut into small chunks
- 2 tablespoons agave nectar
- Water as needed for the blender
In a medium bowl, sprinkle salt onto the grated cabbage and carrots and stir.
Using a food processor or blender, blend together the cashews, ¼ cup dried coconut, ¼ cup pineapple, and agave nectar. Add just enough water so you can blend it.
Toss together the remaining pineapple and dried coconut with the grated cabbage and carrot.
Stir in the blended dressing and stir until well mixed.
Calories: 297 | Fat: 19 g | Protein: 8 g | Sodium: 326 mg | Fiber: 4 g
Coleslaw is a traditional side dish of shredded cabbage and carrots. Many restaurants serve this mixed with a little vinegar and mayonnaise.