Fresh & Easy Pineapple Slaw

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This salad is super fresh, packed with nutrients, totally raw and vegan, very healthy, yet completely delicious.


Whether you are becoming a vegetarian or vegan (or already are one), are on a temporary cleanse diet, are making New Year’s resolutions, or just like clean-eating, this recipe and this blog are for you.


This is how I choose to eat every day. Just because I feel so good when I do. Yes, I have the occasional treat (dark chocolate and red wine!). It’s what you do day in and day out that really matters long term, and this is the kind of eating that works for me to feel good, stay lean, and keep my skin clear and energy high.


I don’t use cabbage very often, but this recipe is a perfect way to get some in my diet. I like to use the purple variety, because it’s so beautiful, but feel free to use the white (light green) as well.


You’ll notice the dressing is simple, sugar-free, and doesn’t call for mayo or anything heavy at all. It’s more of an Asian slaw than a traditional coleslaw.


The key here is to slice the cabbage as thinly as possible. I just use a sharp knife. Some cabbages have more thick leaves inside than others, so be sure to pick out any larger pieces that won't be tasty. You could also shred it, but I find that way to be so messy and labor-intensive that I would never make this salad if I thought I had do it that way.


As I’ve discovered in life, if I’m avoiding doing something then there’s probably some little reason that- if identified- becomes easily solvable and that suddenly makes whatever it was I was dreading a piece of cake. The trick is to analyze what exactly the hang up is and then think of alternatives that you would be willing to do.


And this easy salad is worth doing!







Recipe for Fresh Pineapple Slaw




1/2 cabbage (purple or white)- very thinly sliced or shredded

1/2 small red pepper- very thinly sliced

1/2 small carrot- very thinly sliced (try using a peeler for thin ribbons) or chop into confetti

1 cup fresh pineapple- cut into thin, small wedges

1 small bunch cilantro- finely chopped


1/4 cup olive oil (or more to taste)

2 tablespoons apple cider vinegar

Juice of one lemon

1 tablespoon salt (start with less and work up to taste)

Lots of fresh ground black pepper




Wash the cabbage, remove the outer leaves if needed, cut in half and cut out the solid white stalk base. Then lay it on a cutting board cut-side down and very thinly slice the cabbage (or shred it if you prefer). Pick out any strips that are too large to be tender and either throw them out or chop them up finely to use.


Place in a large bowl and add the red pepper, carrot, pineapple and cilantro.


Add the all of the dressing ingredients to the salad in the bowl and toss until throughly combined and moist.


Cover the bowl with a towel and let sit on the counter for at least 20-30 minutes to soften.


Serve as a side dish, or as a base for a meal such as Black Bean Sweet Potato Burgers or Curried Chickpea Zucchini Burgers.





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