Pineapple “Slawsa” (Edit recipe)

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A deliciously tangy mashup of coleslaw + salsa that’s both healthy and allergy-friendly. Colorful + flavorful, this simple “slawsa” has the best crunch from the red cabbage and the perfect amount of sweetness from the fresh pineapple. Serve this bright, mouthwatering slawsa with everything this summer.

20 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	105
Fat:	5 g
Carbohydrates:	15 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	305 mg
Fiber:	2 g
Sugars:	9 g
Calculated for total recipe.

Serves: 8-10

Ingredients

5 cups Red Cabbage, Finely chopped
3.5 cups Pineapple, Fresh pineapple; diced
1 whole Red Bell Pepper, Seeded and finely diced
3 Tbsp Cilantro, Fresh cilantro; chopped
4 Tbsp Lime Juice, From 2 limes
1 tsp Sea Salt
3 Tbsp Avocado Oil, Or extra virgin olive oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add cabbage, pineapple, bell pepper and cilantro to medium bowl.
To make dressing, add lime juice, sea salt and avocado oil to small bowl or mason jar; whisk with fork to combine.
Pour dressing over other ingredients; stir gently to combine. Serve immediately or cover bowl and refrigerate until ready to serve.