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    Home » Anti-Inflammatory Recipes

    Red Cabbage Pineapple Coleslaw

    Published: Jul 14, 2019 · Modified: May 15, 2021 · Written by Emily Kyle · This post may contain affiliate links, as an Amazon Associate I earn from qualifying purchases.

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    4.6 from 33 votes
    Jump to Recipe

    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.

    Table of Contents Expand
    1. Allergen Friendly Foods
    2. Featured in My New Cookbook

    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, and even sesame. 

    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.

    Purple Cabbage Pineapple Coleslaw

    Author: Emily Kyle, MS, RDN, HCP
    4.64 from 33 votes
    This fresh, easy to make coleslaw is sweet and naturally free of the top-8 food allergens, making it safe for everyone in the family to enjoy.
    Print Now Pin for Later
    Prep Time 10 mins
    Additional Time 20 mins
    Total Time 30 mins
    CourseSides & Snacks
    CuisineAmerican
    Servings 4 servings
    Calories 250 kcal

    Ingredients
      

    • 5 cups homegrown red/purple cabbage shredded
    • 2 cups pineapple tidbits canned or fresh, reserve juice
    • ½ cup shredded carrots
    • dairy-free coconut milk yogurt
    • 2 tablespoons pineapple juice
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon white, granulated sugar
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon salt to taste
    • ¼ teaspoon ground black pepper omit for AIP

    Instructions

    • 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.

    Notes

    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

    Serving: 1cup | Calories: 250kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 207mg | Fiber: 5g | Sugar: 30g
    Did you make this recipe or have a question?Join hundreds of members inside private Well With Cannabis Community for help, support, and to share your edible creations!

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