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Sweet + spicy pineapple slaw (v, lf)

A perfect summer salad!
A side dish for 4
Vegan, low in fat and gluten free

Author: Bite-sized thoughts

Original post (with pictures) here.

1 small red cabbage, chopped
1 whole fresh pineapple, cut into cubes
2 tbsp sweet chilli sauce
1 bunch fresh coriander, chopped, or 1-2 tsp dried coriander

1. Combine the cabbage and pineapple in a mixing or serving bowl. Add the sweet chilli sauce and coriander and stir or toss to mix though.
2. If time permits, allow to stand for at least 30 minutes before serving (the pineapple juice will soften and flavour the coleslaw).

This also keeps well in the fridge for several days, so can be made ahead of time if needed.