Embrace summer with this Creamy Pineapple Ginger Slaw, a fun and healthy twist on your average coleslaw that is vegan, paleo, and whole30 approved!
Summer is around the corner! Even though summer summer doesn’t officially start until June
21st 20th, Memorial Day weekend is a sure sign summertime is here. The weather has been pretty crappy in Austin lately. Lots of rain and clouds. Someone told me the other day that May is the rainiest month here, so I guess it makes sense. As long as the rain holds off this weekend I will be a happy camper.
And what better way to kick off the beginning of summer than a coleslaw! When I hear summer I think BBQs, pool parties, grilling, and fresh produce. When there is a BBQ, there is sure to be some kind of coleslaw. While I do love a classic slaw, sometimes they aren’t made with the best ingredients. I’m talking conventional jarred mayo and sour cream. Instead I made a few healthy swaps that pack on the flavor and health benefits, and is easy on your waistline. I mean it is bikini season right?!
This pineapple ginger slaw is a twist on the classic. The ginger and pineapple pair really well together, bringing in sweetness and a little heat. Cilantro brings it all together. And the slaw is creamy! You have cashews to thank for that. Soaking cashews allows for them to soften up and be blended with just about anything. The result is creamy goodness. Cashews have been my go to for making sauces lately.
Give this slaw a go and impress people at your summer parties with your creativity. If you want to add some protein for lunch or dinner, it pairs well with shrimp, tuna, and chicken. Honestly, I think anything will go well here, be creative!
- 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
- 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.
Do you guys have any Memorial Day plans? Going somewhere exciting? I know I will be doing Murph on Monday and hopefully grilling out one day and that is about it. Let me know what you have going on!