Pineapple Cilantro Cabbage Slaw
 
Prep time
Total time
 
A gluten free cool crisp slaw made with juicy bits of fresh pineapple and sprinkled with chopped cilantro and a squeeze of lime juice. Jazz it up with a little poppyseed dressing and some edamame for extra protein.
Author:
Recipe type: Side Dishes
Serves: 4-6
Ingredients
  • ½ cup chopped pineapple, the size of tidbits
  • ½ cup shelled edamame*
  • 1 cup loosely packed shredded carrots
  • 1 cup loosely packed shredded green cabbage
  • 1 cup loosely packed shredded purple cabbage
  • 2 green onion stalks, diced thin
  • 2 tablespoons chopped cilantro leaves
  • juice of 1 lime
  • 3 tablespoons Brianna's Poppyseed Dressing, or other poppyseed dressing of your choice
Directions
  1. Cut and chop pineapple and veggies accordingly. Add to a medium sized mixing bowl with shelled edamame. Toss veggies, pineapple, and edamame together.
  2. In a small bowl, mix together poppyseed dressing and lime juice. Pour over salad and stir to evenly coat in dressing.
  3. Dice green onion stalks and chop cilantro leaves. Add to slaw and mix until combined.
  4. Chill slaw for 30 minutes before serving. Serve cold.
Notes
*If using frozen edamame, just allow to thaw.
Recipe by Breezy Bakes at https://www.breezybakes.com/pineapple-cilantro-cabbage-slaw/