Pineapple Cilantro Cabbage Slaw

A gluten free cool crisp Pineapple Cabbage Cilantro Slaw made with juicy bits of fresh pineapple and sprinkled with chopped cilantro and a squeeze of lime juice. Jazz it up with a little poppyseed dressing and some edamame for extra protein.

How about let’s make a deal. Here are the terms of this deal:

1. I give you a “super duper easy yummy healthy perfect-for-summer” salad/slaw recipe.
2. You don’t judge me for this “super short to-the-point because it’s past midnight and I want to go to bed” last minute post.

Deal???

DEAL!

Okay, to the point.

I made this deliciously tasty portabella mushroom and crunchy eggplant burger a few nights ago and wanted something fresh, cold and crisp to go alongside it.

Ben has informed me time and time again that he is SICK OF EATING SALADS, so I figured I would give him a break from rabbit food for this particular evening…

…or I could just disguise a salad into a slaw, which we all really know is just a salad with cabbage instead of lettuce. It’s all the SAME THING people.

Funny thing is, my trick worked. Oh, yes it did!

Actually, both of my tricks worked. Yes, both.

The first trick was telling ben I was making “burgers” for dinner. One of Ben’s all-time favorite types of food are burgers. Well, not only did I take what he considers to be the best part away, the beef, but I replaced it with a big fat mushroom and a slice of eggplant.

Hello VEGETARIAN burger!

He was kind of mad until he bit into his sandwich. Then he forgave me…and apologized. Have a little faith in me babe!

So trick #1 = success.

Trick #2 was making him think that he didn’t have to eat salad. Here’s a scoop, or two, of COLESLAW babe…

Muahahahaha!

He liked it. He enjoyed it. He didn’t complain.

He ate ALL of his Pineapple Cilantro Cabbage Slaw.

Trick #2 = success.

Now the success of both of these teasers relied solely on the fact that each item was YUMMY, so I needed to make sure that this salad was extra delicious.

Ben’s favorite fruit is pineapple. This is one fruit he will actually cut up himself in order to eat it. Most other fruits just sit around our house waiting to rot away until I actually cut them up, put them in a bowl, and stick them right in front of Ben’s face…with a fork.

Men can just be downright LAZY sometimes.

Anywho, I figured why not put pineapple in the slaw??? Then Ben would really like it.

Putting pineapple into the slaw kind of reminded me of a pineapple salsa, so I went down the road of adding a squeeze of lime juice and some chopped cilantro leaves. I also wanted some sweetness to accompany the pineapple and tone down the tang of the lime, so I mixed in a few tablespoons of my favorite dressing, Brianna’s Poppyseed.

This slaw was a pure blast of flavor. Everything was so fresh from the crunchy carrots, to the crisp cabbage, down to the flecks of chopped green onions sprinkled throughout.

And this salad gets even better as it sits. I ate it for three days straight, right up until that very last bite was GONE.

You can feel free to switch out some of the ingredients in this slaw based on what fruits/veggies you have on hand. Peaches or mangos would work great in place of the pineapple. You could replace peas for the edamame. You could even throw in some sweet corn for some extra flavor and texture. Just play around with the recipe to match your liking.

I also discovered on day #3 that sliced avocado on top of this slaw is quite refreshing. The smoothness and creaminess of the avocado accents the crunch from the rest of the salad quite nicely.

So now it’s time to plan yourself a BBQ. Go ahead and fire up your grill, invite the neighbors, and dish them up some not-so-salady slaw.

What is your favorite variety of slaw?

Pineapple Cilantro Cabbage Slaw

 

Print

Prep time

10 mins

Total time

10 mins

 

A gluten free cool crisp slaw made with juicy bits of fresh pineapple and sprinkled with chopped cilantro and a squeeze of lime juice. Jazz it up with a little poppyseed dressing and some edamame for extra protein.

Author: Brielle

Recipe type: Side Dishes

Serves: 4-6

Ingredients

• ½ cup chopped pineapple, the size of tidbits
• ½ cup shelled edamame*
• 1 cup loosely packed shredded carrots
• 1 cup loosely packed shredded green cabbage
• 1 cup loosely packed shredded purple cabbage
• 2 green onion stalks, diced thin
• 2 tablespoons chopped cilantro leaves
• juice of 1 lime
• 3 tablespoons Brianna's Poppyseed Dressing, or other poppyseed dressing of your choice

Directions

1. Cut and chop pineapple and veggies accordingly. Add to a medium sized mixing bowl with shelled edamame. Toss veggies, pineapple, and edamame together.
2. In a small bowl, mix together poppyseed dressing and lime juice. Pour over salad and stir to evenly coat in dressing.
3. Dice green onion stalks and chop cilantro leaves. Add to slaw and mix until combined.
4. Chill slaw for 30 minutes before serving. Serve cold.

Notes

*If using frozen edamame, just allow to thaw.

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