Creole Coleslaw

Crushed pineapple is the standout ingredient in this pleasant slaw. It provides a good balance to spicy or bold dishes. I like it with Southwestern fare like Tortilla Casserole, but my favorite dish to serve it with is Pasta Jambalaya.

Serves: 4 to 6

  • 1/4 cup vegan mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 8 baby carrots, quarter lengthwise
  • 1/2 cup crushed pineapple (fresh or canned)
  • Salt and freshly ground pepper to taste

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

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

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