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Creamy Pineapple Ginger Slaw {Vegan, Whole30, Paleo}

Embrace summer with this Creamy Pineapple Ginger Slaw, a fun and healthy twist on your average coleslaw that is vegan, paleo, and whole30 approved!
Course Appetizer, Salad, Side Dish, Snack
Keyword Pineapple Ginger Slaw
Prep Time 40 minutes
Total Time 40 minutes
Servings 12 -14
Author Kelly


Creamy Ginger Sauce

  • 1 cup soaked cashews*
  • 1/2 cup water
  • 1 tablespoon + 1 teaspoon lime juice
  • 2 inches fresh ginger
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste

Pineapple Slaw

  • 1/2 head red cabbage, thinly sliced (5 heaping cups)
  • 1/2 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.
  • Enjoy!