Whole30 Pina Colada Coleslaw

• Vegan
• Gluten free
• Paleo

• Produce

  • 8 cups Cabbage
  • 1 cup Pineapple chunks

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Nuts & Seeds

  • 1 Almonds or macadamia nuts
  • 1 cup Coconut or coconut chips

• Drinks

  • 1/2 cup Pineapple juice

Found on physicalkitchness.com

Description

Ingredients

• 8 cups shredded cabbage
• 1 cup pineapple chunks
• 1 cup shredded coconut or coconut chips
• ½ cup full-fat coconut milk
• ½ cup pineapple juice
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt
• Sliced almonds or macadamia nuts to garnish

Directions

• Turn the oven broiler on low
• 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
• Take the coconut out of the oven once its slightly golden and let cool
• Pour the sliced cabbage into a large bowl and add the pineapple chunks
• To make the dressing, combine the coconut milk, pineapple juice, apple cider vinegar, and salt. Drizzle over the cabbage mixture and mix well to combine
• Add ½ cup of toasted coconut, mix, and reserve the other ½ cup to top the coleslaw later
• 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