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1
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.
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2
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.
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3
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.
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4
Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
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5
Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
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6
Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
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7
Now whisk in your mayonnaise. Make sure you get it smooth.
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8
Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
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9
Taste.
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10
At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
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11
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.
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12
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.
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13
Serve to family and friends and enjoy your magic!
