Creamy Pineapple Ginger Slaw (Vegan, Whole30, Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cilantro, fresh
  • 2 inches Ginger, fresh
  • 1/2 head Green cabbage
  • 3 cups Pineapple
  • 1/2 head Red cabbage

• Condiments

  • 1 1/3 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 2 Red peppers, thinly sliced (4 cups
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 cup Cashews

• Liquids

  • 1/2 cup Water

Found on eatthegains.com

Description

Ingredients

• 1 cup soaked cashews
• ½ cup water
• 1 tablespoon plus 1 teaspoon lime juice
• 2 inches fresh ginger
• ½ teaspoon red pepper flakes
• salt and pepper to taste
• ½ head red cabbage, thinly sliced (5 heaping cups)
• ½ head green cabbage, thinly sliced (5 heaping cups)
• 2 red peppers, thinly sliced (4 cups)
• 3 cups pineapple, chopped in small chunks
• 1 cup fresh cilantro, roughly chopped

Directions

• Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (30 minutes if you are in a pinch).
• Make the sauce. Drain and rinse the cashews. Blend together the soaked cashews and the remaining sauce ingredients in a high powered blender or food processor.
• Add the cabbage, red peppers, and pineapple to a large bowl. Add sauce and mix well. Add cilantro and stir to incorporate.
• Enjoy!