VEGAN TROPICAL COLESLAW
If you wish to make a raw vegan version, please omit green peas. You can also add chopped parsley, cilantro or green onions. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook green peas in boiling water until soft.
- In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
- In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
- Turn off the blender, scrape the side, add more water if it's too thick, and blend until it is smooth and creamy.
- Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
- Infuse love, chill if desired, and serve!
Nutrition Facts : Calories 108.6, Fat 4.9, SaturatedFat 1.8, Sodium 217.9, Carbohydrate 15.7, Fiber 3.7, Sugar 8.9, Protein 3
TROPICAL COLESLAW
This was in a pineapple cookbook I got from the library. I need to use up my fresh, frozen pineapple in the freezer. I haven't tried this one yet.
Provided by nemokitty
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss together the pineapple, cabbage, carrot, green or red pepper, and onion.
- Stire the rice vinegar into the mayonnaise and mustard.
- Pour the dressing over the slaw and toss well.
- Season with salt and pepper.
EASY VEGAN SLAW
Make this simple dairy-free vegan slaw that's perfect for barbecues and summer picnics. Put it together in minutes and shake with our mustardy dressing
Provided by Juliet Sear
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Place all the ingredients for the dressing in a bowl and whisk, or shake in a jar. Pour the dressing over the vegetables and mix together thoroughly.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.23 milligram of sodium
TROPICAL COLESLAW
A friend sent this recipe to me, mentioning that she thought I'd really like it. I've been indebted to her ever since. This is one coleslaw kids really like.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, toss banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery, oranges and raisins. Drain bananas; discard juice. Add bananas, yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 142mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
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Ratings 46Calories 83 per servingCategory Salad, Side
- Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).
- Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).
- Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
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- Add all dressing ingredients to a high-speed blender (discard cashew soaking water). Blend on high until creamy and smooth. Taste and adjust flavors if needed. * Keep in mind, that the flavors will be concentrated, but it will be covering a lot of vegetables.
- To a large mixing bowl, add the cabbage, carrots, and parsley. Toss to combine. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). You can always add more after the coleslaw has chilled too.
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