Pineapple Thai Coleslaw (Edit recipe)

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Get your pulled pork or beef cooking (see my recipes) because you are going to want to pile this Pineapple Thai Coleslaw on top and enjoy all the amazing flavors in it! This slaw comes together quickly and easily with the help of Saucy Lips Pineapple Thai Sauce and its crunchy, sweet , tangy, nutty and just so good! It is a great make ahead dish too as its even better the next day. Don’t limit it to pulled pork though because its fabulous on fish tacos, chicken burgers, grilled chicken or right out of the bowl with a big spoon! I can’t wait for you to try this one!

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PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

Serves: 8-10

Ingredients

4 cups shredded Green Cabbage
4 cups Red Cabbage, shredded
1 cup Carrot Sticks
0.5 cup Green Onion (Scallion), sliced
0.5 cup Slivered Almonds (Blanched)
8 oz Canned Pineapple, cut in 1/4" pieces
1 Tbsp Ginger Root, minced
2 Tbsp Coconut Aminos
0.25 cup Sunbutter
1 cup Pineapple Thai Dressing & Marinade (Saucy Lips)
2 Tbsp Sesame Oil
1 tsp Salt
1 Tbsp Sesame Seeds

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Process

Cook Mode

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

In a large bowl combine cabbage, carrots, onions, pineapple, almonds and sesame seeds.
In a small bowl whisk together ginger, coconut aminos, sunflower butter, pineapple Thai sauce, salt and sesame oil.
Pour over slaw mixture and toss well.
Garnish with extra green onions and sesame seeds if desired.
Enjoy!

Notes

Can use any nut butter you like

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	204
Fat:	10 g
Carbohydrates:	22 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	622 mg
Fiber:	5 g
Sugars:	13 g
Calculated for total recipe.