Magic Slaw (Pineapply and Poppy Seed Coleslaw)

Submitted by A Good Thing

"A happy, healthy summer slaw made with a lemon and poppy-seed dressing! And don't forget to sweeten it up with delicious agave nectar! Great addition to any BBQ or potluck lunch. I've taken it to a few dinner parties and also to large get togethers. It's loved wherever it lands. Cook time is chill time."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Yields: 6 cups
• Serves: 8

ingredients

• 1⁄2 small head of cabbage, shredded small
• 1 cup pineapple, chopped into small slivers
• 2 tablespoons onions, sliced into small thin slivers
• 1 fresh lemon, juice of
• 1⁄3 cup coconut oil, I use Spectrum Organic
• 1 teaspoon vinegar, I use Bragg's Apple Cider Vinegar
• 1⁄3 cup agave nectar, I use Madhava
• 1 teaspoon poppy seed
• 3⁄4 cup mayonnaise, I use Blue Plate
• 1⁄4 teaspoon salt, I use Pink Himalayan Sea Salt
• 1⁄4 teaspoon pepper, fresh ground to taste
• 1 teaspoon lemon basil (optional)

directions

1. Chop cabbage: I cut my half head in half again. And then I cut each quarter into 1-inch strips. These are what I shred by cutting in 1/8 inch slices with a big knife. Makes for easy eating. Place in a large mixing bowl and break up any big pieces with your hands.
2. Cut up pineapple: I do something similar with the pineapple. What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks. Add into the bowl with the cabbage and give it mix again. I use my hands (which are sterile) to let the flavors begin to blend right away.
3. Chop onion into small thin slivers (no longer than 1/2 inch) and mix in with the cabbage and pineapple. Put a lid on this and put aside.
4. Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
5. Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
6. Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
7. Now whisk in your mayonnaise. Make sure you get it smooth.
8. Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
9. Taste.
10. At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
11. If you like basil, here is where you add it. The lemon basil makes such a nice addition but is not necessary to the outcome really. I do NOT chop with a knife. I tear the basil into small bits and gently blend into the slaw.
12. Now place your slaw (after you test it one more time, ha ha) in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
13. Serve to family and friends and enjoy your magic!