Summer Slaw with Sigona’s Golden Pineapple White Balsamic
Crunchy and tangy with a little kick and an Asian twist, this slaw is perfect for fish, such as wild king salmon, or pulled pork.
This is a vegan-friendly slaw, as it is made sans mayo, but don’t worry about missing the creamy factor; the balsamic helps all the flavors to all meld deliciously!
See also: Recipe Roundup: Golden Pineapple White Balsamic
Summer Slaw with Sigona’s Golden Pineapple White Balsamic
Crunchy and tangy with a little kick and an Asian twist, this slaw is perfect for fish, such as wild king salmon, or pulled pork. This is a vegan-friendly slaw, as it is made sans mayo, but don’t worry about missing the creamy factor; the balsamic helps all the flavors to all meld deliciously! Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Serves about 6.
Ingredients
Ingredients:
- 4 cups thinly shredded green cabbage
- 2 cups thinly shredded red cabbage
- 2 carrots shredded or julienned
- 1 small jalapeno seeded and minced
- 1 cup diced fresh pineapple
- 3/4 cup shelled edamame
- 3 green onions sliced diagonally
- 3 Tbsp Sigona’s golden pineapple white balsamic
- 1 Tbsp fresh lime juice
- 1 to 2 tsp coconut aminos to taste (alternatively, use gluten-free soy sauce or a pinch of salt)
- Black pepper to taste
- Optional: sesame seeds for garnish
Instructions
- In a large bowl, toss together the cabbage, carrots, jalapeño, pineapple, edamame and green onion.
- In a small bowl, whisk together the balsamic, lime juice and coconut aminos. Pour over the slaw and toss well to coat. Season with pepper. Set slaw aside to allow the flavors to meld for about 20 minutes.
- Just before serving, give the salad another toss to incorporate all the juices. Garnish with sesame seeds, if desired.
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