Creole Coleslaw

Creole coleslaw recipe

Crushed pineapple is the standout ingredient in this pleasant slaw. It provides a good balance to spicy or bold dishes. My favorite dishes to serve it with are, appropriately, Vegan Jambalaya and Pasta Jambalaya.

Serves: 4 to 6

  • 1/4 cup vegan mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 tablespoon lemon juice
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 8 baby carrots, quarter lengthwise
  • 1 cup crushed pineapple (fresh or canned)
  • 1 to 2 scallions, thinly sliced
  • Freshly ground pepper to taste

Combine the mayonnaise, relish, mustard, and lemon juice in a small bowl. Stir until blended.

Combine the cabbages, carrots, pineapple, and scallions in a serving bowl and toss together. Pour the dressing over the vegetables and mix well. Season with pepper and serve.

Nutrition Information:
Per serving: 87 calories; 4g fat; 215mg sodium; 13g carbs; 3g fiber; 2g protein

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