A tropical twist on an old favourite. All the usual cabbage and carrot coleslaw expectation with a pineapple and coconut Pina Colada twist. Perfect as a side and summer BBQ special! Gluten Free, Dairy Free, Vegan.
200gpineapple piecesfresh or canned/tinned (if tinned, be sure to drain)
2tbspfresh coriander (cilantro)fine chopped
generousgrindblack pepperto taste
1limefinely grated zest only
1tspdried chilli flakes (optional)
300gcoconut cream (the thick cream taken from a chilled and separated tin of coconut milk (min content 60+ % coconut extract)) - See Notes
6pinchessea saltjust under ¼ tsp
½ to 1tbspwhite rum(optional)
1 to 2tbsppumpkin seeds/pine nutstoasted
extra black pepper and/or chilli flakes
extra fresh chopped coriander
Pineapple Coleslaw Salad Base
Finely slice the cabbage, carrots and onion and chop the pineapple (if not already in small pieces) and mix together in a large bowl.
Add the chopped coriander, pepper, lime zest and chilli flakes (if using) and stir through.
Set aside while making the dressing.
Beat all the ingredients for the dressing (except the rum) together in a bowl with a fork, until smooth.
Taste and adjust to palate.
If adding rum, add a drop at a time until happy.
Add the dressing to the veg bowl and stir through well until everything is coated and even.
Top with toasted pumpkin/pine nut seeds, a good sprinkle of black pepper and/or chilli flakes and some fresh chopped coriander and serve.
If making this recipe with alcohol, it is only suitable for adults. * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Coconut Cream - Chill a can of coconut milk overnight in the fridge. Once chilled, open and either carefully scoop out the thick coconut cream (if at the top of the can), leaving the coconut water at the bottom). OR pour out the coconut water liquid (if that is at the top) and discard/drink and scoop out the thick cream from the bottom of the can.