I am truly not a fan of mayonaise based coleslaw. I wasn't even when I ate dairy. But, I do like the creaminess. So, this week the 14 year old sous chef and I sat down and brainstormed how we could make a yummy, slightly sweet, but light-on-the-stomach summer salad version of slaw. Creamy, tropical, ambrosia coleslaw was born!
Creamy Topical Ambrosia Coleslaw is:
- Lightly sweet
- Delightfully original
- Perfect for potlucks or picnics
- Crunchy and Fresh
- Vegan!
- A summertime treat
- Kid friendly !
- Designed to be used with our Creamy, Coconut Pineapple Dressing
Creamy, Tropical Ambrosia Coleslaw contains NO:
- Added oils
- Added salt
- Added sugar
- Cholesterol
- Dairy
Ingredients:
6 cups thinly sliced cabbage
1 cup pineapple chunks
1/2 cup diced yellow pepper
1/2 cup diced red pepper
1/2 cup diced red onion
1/2 heaping cup of diced mango
1/4 - 1/2 cup unsweetened coconut
Optional: 1/4 cup small walnut pieces
1- 2 cups creamy coconut pineapple dressing
IMPORTANT RECIPE HACK! You may want to make the Coconut Pineapple Dressing first. You'll need 1 cup of pineapple chunks for this recipe. If you make the dressing first, then you will have exactly 1 cup of pineapple chunks leftover from the can of pineapple that you use to make the dressing. Isn't that awesome! So, if you want to make the dressing first, then head right on over to the recipe, whip it up in your blender (It will take you just a few minutes) and then head back here to finish up the coleslaw. We'll wait right here.
Instructions:
Slice the cabbage. Six cups is about half of a large head of cabbage or one whole small cabbage. I seriously rarely use any fancy shredder or chopper "thingies." Nope! I quarter the cabbage, cut out the core, line it up on my cutting board and slice thinly and then cut a couple of times across the width of the slices. Voila! That's my version of shredded cabbage. If you want to use a shredder or chopper, no hard feelings. Slice away!
Throw the cabbage into a large bowl. Add the pineapple, peppers, onion, and mango. Add your desired amount of coconut and walnut pieces if you are using them. The walnuts are totally optional. Some people want a little surprise crunch of nuttiness in their tropical salads. We left it off and it tasted wonderful, all the same. Start off with adding 1 cup of the coconut pineapple dressing. Stir the coleslaw and then add more dressing as needed. I found that about 1 1/2 cups was sufficient. But, you feel free to add as much as you like to get to your desired creaminess.
Refrigerate and hour to allow the flavors to marry. But, if you just can't help yourself, you can eat it right away.
Sure! Here's a link! As always, it's my way of thanking you for being an Under the Median reader and fan!
Throw the cabbage into a large bowl. Add the pineapple, peppers, onion, and mango. Add your desired amount of coconut and walnut pieces if you are using them. The walnuts are totally optional. Some people want a little surprise crunch of nuttiness in their tropical salads. We left it off and it tasted wonderful, all the same. Start off with adding 1 cup of the coconut pineapple dressing. Stir the coleslaw and then add more dressing as needed. I found that about 1 1/2 cups was sufficient. But, you feel free to add as much as you like to get to your desired creaminess.
Refrigerate and hour to allow the flavors to marry. But, if you just can't help yourself, you can eat it right away.
Want a free, downloadable PDF?
Sure! Here's a link! As always, it's my way of thanking you for being an Under the Median reader and fan!
If you make it, I'd love to know how you liked it. Leave your thoughts in the comments section.
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Do all to the glory of God,
Hope
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