Pineapple Coleslaw

Forks Over Knives Summer 2021, p. 71

6 cups shredded red and/or green cabbage

1 cup chopped fresh or canned juice-pack pineapple

½ cup shredded carrot

½ of a 12-oz. pkg. light silken tofu

2 Tbsp. lemon juice

1 tsp. pure cane sugar

1/8 tsp. cayenne pepper

1/3 to ½ cup pineapple juice

Fresh parsley (optional)

Pictured: A perfectly permissible shortcut.

In a large bowl toss together cabbage, pineapple, and carrot. For dressing, in a small blender or food processor combine tofu, lemon juice, sugar, and cayenne pepper. Cover and blend until smooth, gradually adding pineapple juice until dressing has thick syruplike consistency.

Drizzle dressing over cabbage mixture; toss to coat. 

It's a really nice consistency!

If desired, sprinkle with parsley.

Coleslaw can be made ahead, covered, and chilled up to 24 hours.

Plant-based coleslaw served with plant-based mac and cheese. Because PLANTS.

My Rating: 3/5 "This was more pleasant than I expected. Yes, you can taste the tofu, but that's not a bad thing. You might want to let it chill for a while; I liked the leftovers more than the initial serving. My issues was that you can't taste the pineapple, which made me sad in a dish that has the word 'pineapple' in the name. I bet if you add more of it, though, this stuff would be great!"