Vegan Tropical Coleslaw Food

TROPICAL PINEAPPLE COCONUT COLESLAW

Tropical Pineapple Coconut Coleslaw image

This ultra creamy Coconut Coleslaw with pineapple and lime will transport you to a beach on an island far far away. Don't blame me if you never want to come back.

Provided by Bernice Hill

Categories salads

Time 20m

Number Of Ingredients 9

Ingredients

4 cups (or one 14 oz bag) shredded green cabbage
2 cups (10 oz) shredded purple cabbage
1/2 cup chopped or shredded carrots
2/3 cup pineapple tidbits; canned or fresh
1 can coconut cream or the cream from a can of coconut milk
1/2 tsp salt
1 tsp sugar
1 lime; juiced and zested
3 green onions; sliced on a bias

Steps:

Place the shredded cabbage, carrots, and pineapple in a large bowl.
Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly.
Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug.
Blend it up and add as much coconut milk (or none) as you like.
Pour the dressing over the veggies and mix well.
Top with sliced green onions and fresh herbs.

Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 225 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

EASY VEGAN SLAW

Easy vegan slaw image

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

Ingredients

¼ white cabbage (roughly 200g), finely sliced
¼ red cabbage (roughly 200g), finely sliced
2 medium carrots (roughly 200g), grated
½ red onion , finely sliced
2 tbsp lemon juice
2 tsp good quality Dijon mustard
4 tbsp extra virgin olive oil or rapeseed oil

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

VEGAN TROPICAL COLESLAW

Vegan Tropical Coleslaw image

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

Ingredients

1/2 cup green peas (fresh or frozen)
3 cups cabbage, shredded
1 cup carrot, julienned
3/4 cup fresh pineapple chunk
1/4 cup raisins
1/4 cup raw sunflower seeds
3 tablespoons unsweetened flaked coconut
1/2 cup raw cashew nuts
1/2 lime, juiced
1/2 teaspoon salt
pepper

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

HEALTHY VEGAN COLESLAW

Healthy Vegan Coleslaw image

I love coleslaw and have not had it in years, since I can't have dairy. I just made it with fat free nayonnaise (and only 10 calories per Tbsp), and it is fabulous. It is a sweeter coleslaw, without all the calories. I hope someone can use this recipe to revive their love for coleslaw too :)

Provided by FoodExplorer

Categories Lactose Free

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 small head of cabbage
1/2 cup fat free vegan mayonnaise (I use nayonaise)
1 tablespoon apple cider vinegar
1 tablespoon mustard (can use dijon)
1 tablespoon Splenda granular
1/8 teaspoon pepper, at least
1 dash salt

Steps:

Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
Pour dressing over the shredded cabbage and mix well.
Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
Hope you enjoy!

Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 3, Sodium 175.2, Carbohydrate 12.3, Fiber 4.2, Sugar 7.3, Protein 2.8

TROPICAL COLESLAW

Tropical Coleslaw image

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

Ingredients

1 cup fresh pineapple chunk
green cabbage, 1/2 head, chopped or shredded
1 carrot, grated
1 green peppers or 1 red pepper, diced
1/2 onion, chopped
2 tablespoons rice vinegar
1/2 cup mayonnaise
1 tablespoon prepared mustard
salt and pepper, to taste

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.

More about "vegan tropical coleslaw food"

VEGAN COLESLAW (CLASSIC RECIPE!) - THE SIMPLE VEGANISTA

Web May 17, 2019 Coleslaw Dressing 2/3 cup vegan mayo 1 tablespoon dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon pure cane …
From simple-veganista.com
4.9/5 (23)
Total Time 10 mins
Category Side
Calories 116 per serving

Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.

Vegan Tropical Coleslaw Food

TROPICAL PINEAPPLE COCONUT COLESLAW

This ultra creamy Coconut Coleslaw with pineapple and lime will transport you to a beach on an island far far away. Don't blame me if you never want to come back.

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

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.

HEALTHY VEGAN COLESLAW

I love coleslaw and have not had it in years, since I can't have dairy. I just made it with fat free nayonnaise (and only 10 calories per Tbsp), and it is fabulous. It is a sweeter coleslaw, without all the calories. I hope someone can use this recipe to revive their love for coleslaw too :)

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.

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