When I picture classic coleslaw, an image of creamy, mayo-covered cabbage is the first thing that comes to mind. Made from fresh, raw vegetables, coleslaw starts off with the potential to be beneficial to your body, but then it’s usually sabotaged by the dressing that smothers it. I am not a fan of vegan mayo in general so I typically just use olive oil as a substitute and it works beautifully. I also like to use radicchio rather than standard cabbage because it isn’t as bland in taste.
My grandma recently made pineapple coleslaw and I missed out on trying it, but I used the idea as an inspiration to make my own. I also added jalapeño, cilantro, and lime into the mix to add some vibrancy to the flavor. If you don’t want to use the cane sugar called for, you can try swapping it out for maple syrup or honey. This is the perfect side to be served with some barbecue jackfruit or to use as a taco topping/burrito filler.
My grandma recently made pineapple coleslaw and I missed out on trying it, but I used the idea as an inspiration to make my own. I also added jalapeño, cilantro, and lime into the mix to add some vibrancy to the flavor. If you don’t want to use the cane sugar called for, you can try swapping it out for maple syrup or honey. This is the perfect side to be served with some barbecue jackfruit or to use as a taco topping/burrito filler.
YIELDS
4–6 side servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 head radicchio
- 3–4 medium carrots
- 1/2 jalapeño
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onion, diced
- 1/2 cup cubed pineapple
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- juice from 1/2 lime
- 1 1/2 tbsp cane sugar
- 1 clove garlic, minced
- sea salt and pepper to taste
Directions
1. Add the radicchio, carrots, and jalapeño to a food processor and pulse a few times until the mix is diced up. Alternatively, use a julienne peeler or mandolin to prep the veggies.
2. Pour the mix into a large bowl and stir in the cilantro, green onions, and pineapple.
3. Whisk together all of the ingredients for the dressing and pour over the cabbage mix. Stir well to coat.
4. Store in the fridge before serving so it has time to chill.
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Photo: Lauren Sacerdote
