If you like pina coladas, or anything with that name…I’m the slaw that you look for, read below and eat the same…Ok so song writing isn’t my forte, but coleslaw creation might be. Looking for a clean, mayo-free, whole30 compliant summer slaw that tastes unlike any other? Try this whole30 pina colada coleslaw NOW.
Coleslaw you may want to eat for dessert? Coleslaw with all-natural ingredients and mayo-free? Coleslaw that tastes like a tropical vacation? Yes, yes, and yes.
A note to coconut haters – this may not be your slaw. Yes, it pains me to say that, but this crunchy treat has major coconutty flavor. But let’s be real – if you don’t like coconut, you probably don’t like pina coladas. And if you don’t like pina coladas, then I probably don’t like you. KIDDING! All love people. I don’t understand the non-coconut loving folks, but I married one, so that doesn’t mean I don’t love ’em.
I made this creation when my hubby was out of town and I was invited to a neighbor’s house for a grill-out. My dear friend’s husband admitted he too, was not a coconut fan (ugh, MEN) but was still willing to try my slaw. As he bravely dove right in, I was surprised to hear that he ACTUALLY liked it! What?! Have I converted a coconut hater into a coconut fan? I don’t have many skills, but if that’s one of them then I’m getting a badge and wearing it every.single.day.
This is the perfect side to serve those brave Whole30 summer warriors, vegans, and booze-hounds that need a cocktail-inspired food creation in their life (kidding!). A simple dressing made with coconut milk, pineapple juice, and tangy apple cider vinegar gives sliced cabbage some serious oomph.
Top this whole30 pina colada coleslaw with crunchy toasted coconut and a few sliced almonds and you have some major textural charm. I wanted to add a boatload of macadamia nuts instead of almonds, BUT those puppies are ‘spensive and I’m on a budget, so almonds it shall be. If you want to go 110%, then try the macadamia nuts – I’m SURE that would be amazing.
This whole30 pina colada coleslaw can be whipped up in a flash, and is made up of simple, real-food ingredients. And it’s the perfect dish to share. Just be careful not to drink the dressing before you add it to the cabbage – seriously, it’s tempting.
I love adding shredded chicken to any leftovers I have for a lunch coleslaw salad that is filling, low-carb, and high in protein. Would be great with pan-fried tofu as well (for my vegan friends).
- 8 cups shredded cabbage
- 1 cup diced pineapple
- 1 cup shredded coconut or coconut chips
- ½ cup full-fat coconut milk
- ½ cup pineapple juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- Sliced almonds or macadamia nuts to garnish
- Turn the oven broiler on low
- Spread the coconut chips or shredded coconut on a baking sheet and place into the oven for a few minutes, until the coconut gets slightly toasted. Keep a close eye - the coconut could burn quickly
- Take the coconut out of the oven once it's slightly golden and let cool
- Pour the sliced cabbage into a large bowl and add the diced pineapple
- To make the dressing, combine the coconut milk, pineapple juice, apple cider vinegar, and salt. Drizzle over the cabbage mixture and mix well to combine
- Add ½ cup of toasted coconut, mix, and reserve the other ½ cup to top the coleslaw later
- Refrigerate until ready to serve. Add the ½ cup of reserved toasted to the top of the coleslaw and add sliced almonds or macadamia nuts to garnish immediately before serving