Vegan Tropical Coleslaw

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Vegan Tropical Coleslaw

My husband and I love the summer and beaches and visit Florida almost every year or every other year. I recall that most restaurants we went for lunch in FL served coleslaw on the side. The taste and ingredients vary from restaurant to restaurant but we like the one with pineapple chunks in it, so I decided to make a vegan version of pineapple coleslaw today.

If you wish to make a raw vegan version, please omit the green peas. You can also add chopped green onions, parsley or cilantro.


1/2 cup fresh or frozen green peas
3 cups cabbage, shredded
1 cup carrot, julienned
3/4 cup fresh pineapple chunks
1/4 cup raisins
1/4 cup raw sunflower seeds
3 Tbsp unsweetened coconut flakes
1/2 cup raw cashew nuts
1/2 lime, juiced
1/2 tsp salt
Pepper to taste


  1. Cook green peas in boiling water until soft.
  2. In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
  3. In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
  4. Turn off the blender, scrape the side, add more water if it’s too thick, and blend until it is smooth and creamy.
  5. Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
  6. Infuse love, chill if desired, and serve!

Servings: 6