Easy Pineapple Coconut Slaw: A Little Taste of the Tropics
A creamy, crunchy tropical slaw made with cabbage, crushed pineapple, green onions, coconut, and a bright lemon-pineapple dressing. Use vegan mayonnaise for the quickest version or make the simple cashew dressing for a whole-food plant-based alternative. The cool sweetness makes it the perfect complement to spicy jerk dishes, plant-based burgers, tacos, and summer cookouts.
- Prep Time: 5 min
- Chill Time: 4 hrs
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Side Dish, Sides
- Diet: Dairy-Free, Gluten-Free, Vegan
Ingredients
Scale
- 12 oz coleslaw mix or finely shredded cabbage
- 1 (20-oz) can crushed pineapple in juice, drained
- 6 Tbsp reserved pineapple juice
- 1/4 cup sliced green onions
- 1/4 cup unsweetened shredded coconut
- 1/2 cup vegan mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp agave nectar, or to taste
- Pinch of salt
Whole-Food Plant-Based Mayo
- 1/2 cup raw cashews, soaked and drained
- 1/4 cup reserved pineapple juice
- 1 Tbsp fresh lemon juice
- 2–4 Tbsp water, as needed
- Pinch of salt
- 1–2 tsp agave, optional
- Blend until completely smooth and use in place of the vegan mayonnaise dressing.
Instructions
- Combine cabbage, pineapple, green onions, and coconut in a large bowl.
- Whisk vegan mayonnaise, lemon juice, reserved pineapple juice, agave, and salt together in a small bowl. If using the cashew version, blend its ingredients until creamy.
- Pour dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 4 hours or overnight.
- Toss again before serving and adjust seasonings to taste.
Notes
Storage
Store in an airtight container in the refrigerator for up to 3 days.