Tropical Slaw with Pineapple

A lightened-up slaw, and one that is bursting with flavor. Since it doesn’t include mayo, you don’t need to be as worried about spoilage at an outdoor summertime gathering. It is a gluten-free dish and if it is being served at a party, know that it can be made vegan if you use brown sugar instead of honey. With basil, lime, pineapple and jalapeños, this vibrant slaw will be the hit of the barbecue.

Tropical Slaw with Pineapple

Prep Time 15 minutes
A lightened-up slaw, and one that is bursting with flavor. Since it doesn't include mayo, you don't need to be as worried about spoilage at an outdoor summertime gathering. It is a gluten-free dish and if it is being served at a party, know that it can be made vegan if you use brown sugar instead of honey. With basil, lime, pineapple and jalapeños, this vibrant slaw will be the hit of the barbecue.
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Course Salad
Servings 4

Ingredients
 

  • ½ large green cabbage, cored and sliced thinly
  • 1 cup snap peas, sliced thinly lengthwise
  • 1 red bell pepper, cored and sliced thinly
  • 1 generous cup fresh pineapple, julienned or sliced
  • 4 green onions, chopped
  • 8-10 large basil leaves, torn into smaller pieces
  • 1 lime, juice and zest
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar or honey
  • ¼ cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 small jalapeños, chopped, optional

Toppings

  • ½ cup toasted flaked coconut
  • ¼ cup cashews or toasted peanuts
  • freshly cracked black pepper

Instructions
 

  • Place cabbage in a large bowl. Add bell pepper, pineapple, snap peas, basil, green onions and jalapeño, if using.
  • Make the dressing: Zest the lime into a bowl and squeeze in the juice. Add the vinegar, honey, salt and olive oil. Whisk to combine. The salad can be made ahead to this point, the dressing and cabbage refrigerated in separate bowls.
  • When ready to serve, toss the cabbage mixture with the dressing. Add black pepper to taste. Sprinkle with the coconut flakes and cashews and serve.

Notes

  • It is important that the coconut and nuts are added immediately before serving. They will become soggy if added too early to the salad.
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