Red Cabbage Mango Pineapple Slaw
Recipe type: Side
Cuisine: Vegan
Prep time: 
Total time: 
Serves: about 5 cups slaw
This red cabbage mango pineapple slaw is flavourful, colourful and easy to make. Perfect for all your favourite summer dishes like bbq, tacos and more.
For the pineapple slaw:
  • 4 cups purple cabbage, thinly sliced
  • ½ cup grated carrots, about 1 carrot
  • 1 cup ripe pineapple, cut into chunks
  • ¾ cup mango, ripe but not soft and sliced thinly
  • 2 tbsp cilantro leaves, minced
  • 1 jalapeno or scotch bonnet pepper, diced
For the dressing:
  • ⅓ cup vegan mayo, soy free if paleo
  • ½ tsp onion powder
  • ½ tbsp apple cider vinegar
  • 1 tbsp fresh pineapple juice*
  • a squeeze of lime juice
  • ½ - 1 tbsp sweetener of choice, more or less to taste*
  • salt and pepper to taste
  1. Add cabbage, carrots, pineapple, mango, cilantro and pepper to a large bowl, toss to combine and set aside
  2. Combine remaining ingredients in a small bowl and whisk well to combine
  3. Taste and adjust seasoning to suit
  4. Slowly add mayo mixture to veggies a little at a time until desired consistency is reached. You may end up with extra dressing depending on how 'saucy' you prefer your coleslaw
  5. Refrigerate for at least an hour and mix again before serving
Sub fresh citrus juice if you don't have the pineapple
I used agave but any sweetener should work
Recipe by Diary of an ExSloth at