Vegan Tropical Coleslaw Recipe

Name: Vegan Tropical Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green peas (fresh or frozen); 3 cups cabbage, shredded; 1 cup carrot, julienned; 3/4 cup fresh pineapple chunk; 1/4 cup raisins; 1/4 cup raw sunflower seeds; 3 tablespoons unsweetened flaked coconut; 1/2 cup raw cashew nuts; 1/2 lime, juiced; 1/2 teaspoon salt; pepper

Servings: persons

1/2 cup green peas (fresh or frozen)
3 cups cabbage, shredded
1 cup carrot, julienned
3/4 cup fresh pineapple chunk
1/4 cup raisins
1/4 cup raw sunflower seeds
3 tablespoons unsweetened flaked coconut
1/2 cup raw cashew nuts
1/2 lime, juiced
1/2 teaspoon salt
pepper

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!

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup green peas (fresh or frozen), 3 cups cabbage, shredded, 1 cup carrot, julienned, 3/4 cup fresh pineapple chunk, and more.

Yes, Vegan Tropical Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Tropical Coleslaw

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