This fresh, easy to make Red Cabbage Pineapple Coleslaw is sweet and naturally free of the top-8 food allergens, making it a safe, plant-based anti-inflammatory recipe for everyone in the family to enjoy.
Allergen Friendly Foods
Everyone wants food that tastes delicious, is nutritious and good for our bodies, and that is also simple and easy to prepare. This is especially true for families who are managing food allergies or food sensitivities.
And when you’re making food for family or friends with food allergies or restrictions, you want everyone to be able to enjoy the same foods.
That is why I made this Purple Cabbage Pineapple coleslaw which is free of the Top 8 Allergens: wheat, milk, fish, shellfish, tree nuts, peanuts, eggs, soybeans,
When it comes to eating right, I believe that the food we prepare should be enjoyable for everyone in the family, food allergy, or not. This coleslaw is fresh and fruity with the addition of pineapple paired with the delicious crunch of fresh red cabbage.
This was the first year that we grew our own cabbage in the garden, and it did surprisingly well, so I used my homegrown purple cabbage for this recipe, but you can cut down on preparation time by buying shredded purple cabbage from the grocery store.
Featured in My New Cookbook
Because this recipe is naturally free of the most common allergen-provoking foods, it was also a perfect recipe to include in my second cookbook, The Hashimoto’s AIP Cookbook: Easy Recipes for Thyroid Healing on the Paleo Autoimmune Protocol.
The Autoimmune Paleo Protocol is a dietary protocol that removes the most common inflammatory dietary triggers before reintroducing them to assess for reactivity.
Coconut cream helps to create a creamy, tangy dressing for this classic staple salad. Both red and green cabbage have many important nutritional benefits, including prebiotic fibers that help to feed the ‘good’ gut bacteria in the digestive tract. Rich in vitamin C and vitamin K, cabbage also contains many inflammation fighting nutrients and antioxidants like polyphenols and sulfur compounds.Recipe featured on page 28 of The Hashimoto’s AIP Cookbook under Creamy Pineapple Coleslaw.
- 5 cups homegrown red/purple cabbage, shredded
- 2 cups pineapple tidbits, canned or fresh, reserve juice
- 1/2 cup shredded carrots
- 3/4 cup dairy-free coconut milk yogurt
- 2 tablespoons pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut sugar
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper (omit for AIP)
- In a large bowl toss together the purple cabbage, pineapple tidbits and carrots.
- In a small bowl, whisk together the yogurt, pineapple juice, apple cider vinegar, coconut sugar, turmeric, salt and pepper.
- Pour the yogurt over the cabbage, pineapple and carrots and stir until well coated.
- Allow to rest for 20 minutes before serving.
If using a whole head of cabbage, shave it very thinly.
If you don't have homegrown cabbage, you can purchase 2 (16 ounce) bags of shredded purple cabbage.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 250Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 207mgCarbohydrates: 43gFiber: 5gSugar: 30gProtein: 10g