EASY PINEAPPLE COLESLAW

Gluten Free | Dairy Free | Low Carb

INGREDIENTS: Pineapple, shredded cabbage, broccoli slaw, red onion, green onion, cilantro, optional jalapeno, mayonnaise, lime juice, apple cider vinegar, salt, pepper, optional hot sauce

In a large mixing bowl, toss together the pineapple, cabbage,½ cup red cabbage, broccoli slaw, onion, green onion, cilantro and optional jalapeño.

INSTRUCTIONS:

In another small mixing bowl, whisk together pineapple juice, mayo, lime juice, vinegar, salt, pepper and optional hot sauce. Add to coleslaw mixture and toss to coat.

INSTRUCTIONS:

Place coleslaw in the fridge for 3 hours or up to 12 hours to marinate and enhance flavor.

INSTRUCTIONS:

Store in the fridge in an airtight container for up to 4 days.

INSTRUCTIONS:

 For a vegan substitute to replace the mayo use ½ cup vegan buttermilk mixed with 2 Tablespoons hummus.

SUBSTITUTES:

This recipe is the perfect condiment or side dish for all your favorite meals! Sweet, creamy, with the perfect amount of crunch.

PINEAPPLE COLESLAW

CotterCrunch.com

FULL RECIPE AT: