Last week I presented a Baked Falafel recipe; today I’m sharing a side that goes well with the falafel (and it works well as a picnic side, as well).
PINEAPPLE COLE SLAW
(Vegan, Nutritarian and oil-free)
Makes 8-12 good-size servings
Cashew Dressing (make this ahead):
1/2 cup raw cashews soaked 2 hours (at least)
2 Tablespoons apple cider vinegar
3 Tablespoons date or maple syrup (I used date syrup)
Dash of salt, optional
1/4 – 1/2 cup unsweetened pineapple juice (depending on how thick you want it; I used a bit more than 1/2 cup)
Combine the above in a blender (preferably a high speed blender, but a regular one will work; processing just takes a little longer) until smooth. Refrigerate for a couple of hours or overnight before using.
2 bags angel hair cabbage
1 small can crushed pineapple
1/2 cup (or more) unsweetened dried coconut
3/4 cup chopped raw nuts (I used pecans)
Cashew Dressing, as desired
Combine everything with the dressing and refrigerate at least a couple hours. If you make the night before, don’t add the nuts until close to serving time. Use as little or as much dressing as you desire. And if you’re not vegan….you can substitute mayonnaise, commercial coleslaw dressing, or lemon poppyseed dressing for the cashew dressing. Make this more festive by adding dried cranberries and/or yellow raisins.