Creamy plant-based coleslaw without oil or dairy! Cabbage and carrot mixed with an almond milk yogurt dressing with pops of pineapple and dried cherry.
Happy Friday Eve!
Last weekend on our camping trip we took Harper hiking along Lake Anna.
I love the feeling of being swallowed up by the woods; only green trees and wet dirt and Harper’s fluffy white frame for as far as I could see.
Starting the day outdoors always leaves me feeling more grounded and at peace, almost childlike, you know?
And that, dear friends, is what summer is all about.
But enough about me– let’s talk about you.
Is anyone attending a cookout or barbecue this weekend?
This Vegan Pineapple Coleslaw with Cherries is the perfect go-to plant-based slaw to add to your summer spread!
Add some pineapple and cherries and it’s a freakin’ party.
As a kid, I never liked the taste of mayonnaise.
I argued that it changed the whole flavor of things (it does!), so I always enjoyed my sandwiches mayo-free, and watched the Subway sandwich makers like a hawk when they reached for condiments.
(Don’t even think about grabbing that white mayo tube, buddy.)
So, as you can imagine, I wasn’t all that heartbroken to give up mayonnaise being plant-based.
It does, though, doing a good job of bringing “slaws” and “salads” together.
So…this is…a plant-based coleslaw without any added egg, mayo, or oil?!
Correct!
The secret ingredient is almond milk yogurt!
I mixed it up with a a bit of tahini, lemon juice, and rice vinegar to make a creamy dressing that works perfectly to dress your cabbage!
And…about that.
I decided to add some extra fruit into the mix to liven things up.
You’re going to love this slaw blended with two colors of cabbage, shredded carrots, fresh pineapple, and dried cherries!
Basically, this isn’t your mom’s coleslaw.
However!
It is based on MY mom’s old coleslaw recipe.
She used to make a coleslaw for my family growing up with juicy raisins and pineapple chunks.
It was so good, friends!
I used to aim my serving spoon for the clumps of raisins and pineapples, watching with hopeful anticipation like it was one of those crane/claw stuffed animal games at the arcade.
(I never won the stuffed bear of my choice, or any animal, in fact, did you?)
To draw some inspiration from mom, I added in sweet pineapple and plump Eden Foods dried cherries here for sweetness.
These dried cherries are refined sugar free and lightly sweetened with apple juice concentrate so you can really taste the cherry!
Fruit has a great way of balancing out the creaminess of the slaw with bright flavor and intrigue.
This Vegan Pineapple Coleslaw with Cherries is a nutritious mix to enjoy as a side, or try dressing it up as the main meal by serving with a little protein.
I think it would be fantastic served at a summer cookout or enjoyed as a quick warm weather side or snack for yourself.
Like most coleslaw, this mix is best chilled after a few hours in the fridge.
I recommend enjoying it within the first 1-2 days so you’re slaw is still crunchy and not wilted!
If you make this Vegan Pineapple Coleslaw with Cherries, let me know! I’d love to hear how you enjoyed yours.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fun sides, check out my Oil-Free Rosemary Three Bean Salad, Tri-Spiced Yam Fries with Oil-Free Roasted Red Pepper Hummus, and Oil-Free Purple Sweet Potato Fries with Beet Ketchup, too!
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XO Lauren
Vegan Pineapple Coleslaw with Cherries
- Total Time: 20 mins
- Yield: 2 servings
- Diet: Vegan
Description
Creamy plant-based coleslaw without oil or dairy! Cabbage and carrot mixed with an almond milk yogurt dressing with pops of pineapple and dried cherry.
Ingredients
Vegan Coleslaw
- 2 carrots, julienned
- 1/2 cup finely shredded purple cabbage
- 1/2 cup finely shredded green cabbage
- 1 cup fresh pineapple, diced
- 1/4 cup Eden Foods dried cherries
Yogurt Dressing
- 1/2 cup unsweetened almond milk yogurt
- 2 TBSP rice vinegar
- 1 TBSP lemon juice
- 1/2 TBSP tahini
- 2 tsp Tamari lite
Instructions
- Wash, chop, and slice the cabbage, carrots, and pineapple.
- Adding all ingredients for the yogurt tahini dressing to a bowl and whisk it with a fork until it’s smooth and creamy. Refrigerate the dressing until it’s ready for use.
- Add all of the slaw ingredients to a bowl then pour on dressing and toss everything to combine. Fold in the pineapple and cherries and toss again to evenly distribute them. Serve the slaw immediately or refrigerate it for ~30 mins to allow the flavors to meld.
- The slaw is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side, Salad
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Refined Sugar-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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