Vegan Tropical Coleslaw! There’s a lot of fun flavor combinations happening here in the most tasty of ways!
Crunchy, tangy, and refreshing, this oil-free Vegan Tropical Coleslaw is oh-so-flavorful and sure to add some lively goodness to your summer plans. This tasty slaw features nourishing plant ingredients like cabbage, carrots, mandarin oranges, and pineapple, all coated in a tangy and slightly sweet sauce. This delicious coleslaw is sure to be the talk of the town at your next barbecue, potluck, or family gathering.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This completely delicious Vegan Tropical Coleslaw will quickly become a family favorite. We ate it all up. As most of our Readers already know, Dad considers himself a coleslaw connoisseur. He would eat coleslaw every.single.day of the week if he could get away with it. He freaking LOVES coleslaw! Mom calls Dad “Coleslaw.com”. LOL
He was super hesitant to try this coleslaw simply because of the pineapple and mandarin oranges, but quickly declared this coleslaw utter perfection after the first bite. He said it was a perfect 10. Coming from him, we considered this a huge compliment.
Pineapple and Horseradish
The combination of pineapple and horseradish in the slaw sauce gives this coleslaw amazing flavor. We strongly recommend not leaving the horseradish out of the sauce as we believe it is a key ingredient.
Tips for Success:
- Cabbage: In our kitchen tests, we used several cabbages ranging from 1 lb. 6 oz. to 1 lb. 10 oz.
- Thinly Sliced or Grated Cabbage: You can use a bagged coleslaw mix from the grocery store. We opted to slice the cabbage into very thin slices. Make sure you use a sharp-bladed knife and cut it very thinly.
- Julienned Sliced or Grated Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the peeled julienne carrots. We tried diced carrots as well, they were just a tad too crunchy. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
- Pineapple Tidbits: We used a 20 oz. can of pineapple tidbits in 100% pineapple juice. The Dole 20 oz. can roughly has about 1/3 cup of juice (potentially more; however, use only 1/3 cup of the juice). We used this for the dressing. Drain the can of pineapple tidbits over a bowl. After draining the can, measure out 1 cup of tidbits and use that for the dressing. The remaining tidbits (about 1 cup) is added in the salad.
- Mandarin Oranges: We bought the 23.5 oz. jar of Dole Mandarin Oranges. We used 1 cup. You can add more mandarin oranges if you wish.
- Horseradish: While it may seem odd to have horseradish in a tropical coleslaw, it really is an essential ingredient. It offers great tang in contrast to the sweetness of the oranges and pineapples. The horseradish gives the flavor complexity and adds dimension to the sauce. Feel free to use your favorite horseradish, just be sure to watch the ingredients label for no hidden oils or highly-processed ingredients.
- Amount of Sauce: This recipe has a decent amount of sauce to it which we absolutely loved.
Leftovers and Freezing:
Leftovers will generally keep for 7 days in the refrigerator. Store in a covered container.
This coleslaw does not freeze well.
Pantry Products Used:
- Pineapple Tidbits: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice.
- Mandarin Oranges: We used Dole Mandarin Oranges in 100% fruit juice.
- Horseradish: We used Woeber’s Pure Horseradish. Ingredients are horseradish, vinegar, and salt.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
Kitchen Products Used:
- High Speed Blender
We certainly hope you give this deliciousness a try.Print
Crunchy, tangy, and refreshing, this oil-free Vegan Tropical Coleslaw is oh-so-flavorful and perfect for a bbq, potluck, or family gathering.
- 1 lb. 8 oz. green cabbage, thinly sliced or grated *
- 1 medium carrot, julienne sliced or grated *
- 1 cup mandarin oranges *
- 1 cup pineapple tidbits *
- ¼ to 1/3 cup red onions, fine dice
- 1/3 cup pineapple juice (from can of pineapple tidbits) *
- 1 cup pineapple tidbits
- ¼ cup + 1 Tablespoon distilled white vinegar
- 1 Tablespoon lime juice
- 1 Tablespoon pure maple syrup
- 1 Tablespoon tahini
- 1 teaspoon dried ground mustard powder
- 1 Tablespoon white miso *
- 1 teaspoon horseradish *
- ¼ to 1 teaspoon sea salt (+/-) *
- Place all the Dressing Ingredients into a high-speed blender. Blend on high until smooth and emulsified. Set aside.
- Place the all the Salad Ingredients into a large bowl. Gently toss, then drizzle the Salad Dressing over the salad, mix well to combine.Allow to sit for 10 minutes to allow the flavors to marry.
- Taste test and adjust the flavors as needed.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.