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Pina Colada Coleslaw

Pina Colada Coleslaw
Grilled Salmon and Pineapple
1G o.5Y 0.25P
Serves: 6 – 8 SERVINGS
Prep Time: 10 min
  • 8 cups shredded cabbage
  • 1 cup diced pineapple
  • 1 cup shredded coconut or coconut chips
  • ½ cup full-fat coconut milk
  • ½ cup pineapple juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon rice wine vinegar
  • 1 tsp honey
  • ¼ teaspoon salt
  • Sliced almonds or macadamia nuts to garnish
  1. Turn the oven broiler on low
  2. Spread the coconut chips or shredded coconut on a baking sheet and place into the oven for a few minutes, until the coconut gets slightly toasted. Keep a close eye – the coconut could burn quickly
  3. Take the coconut out of the oven once it’s slightly golden and let cool
  4. Pour the sliced cabbage into a large bowl and add the diced pineapple
  5. To make the dressing, combine the coconut milk, pineapple juice, apple cider vinegar, rice wine vinegar, honey, and salt. Drizzle over the cabbage mixture and mix well to combine.
  6. Add ½ cup of toasted coconut, mix, and reserve the other ½ cup to top the coleslaw later
  7. Refrigerate until ready to serve. Add the ½ cup of reserved toasted to the top of the coleslaw and add sliced almonds or macadamia nuts to garnish immediately before serving.

Served with Grilled Salmon and Pineapple Recipe

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