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 (page 104), but my favorite dish to serve it with is Pasta Jambalaya (page 123).
Recipe information
Yield
4 to 6 servings
Ingredients
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, quartered lengthwise
1/2 cup crushed or finely diced pineapple (fresh or canned)
Salt and freshly ground pepper to taste
Preparation
Step 1
Combine the mayonnaise, relish, and mustard in a small bowl. Stir until blended.
Step 2
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.
nutrition information
Step 3
Calories: 87
Step 4
Total Fat: 4g
Step 5
Protein: 2g
Step 6
Carbohydrates: 13g
Step 7
Fiber: 3g
Step 8
Sodium: 215mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
