Magic Slaw (Pineapply and Poppy Seed Coleslaw)

READY IN: 2hrs 20mins
SERVES: 8
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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
  • 13
    cup coconut oil, I use Spectrum Organic
  • 1
    teaspoon vinegar, I use Bragg's Apple Cider Vinegar
  • 13
    cup agave nectar, I use Madhava
  • 1
    teaspoon poppy seed
  • 34
    cup mayonnaise, I use Blue Plate
  • 14
    teaspoon salt, I use Pink Himalayan Sea Salt
  • 14
    teaspoon pepper, fresh ground to taste
  • 1
    teaspoon lemon basil (optional)
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
  • Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
  • Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
  • Now whisk in your mayonnaise. Make sure you get it smooth.
  • Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
  • Taste.
  • At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
  • 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.
  • 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.
  • Serve to family and friends and enjoy your magic!
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