Hawaiian Slaw

I have never been to Hawaii but it is definitely on our list, preferably without children, keep dreaming woman! I think you can appreciate the desire to just sit on a beach and have drinks brought to you and only hear the crashing of the ocean waves. Well, that isn’t happening right now for this gal so I had to make something I think is full of island flavor, while still keeping it simple, because I’m burned out from cooking! This was perfectly light and sweet and the whole family loved it. Perfect for Memorial Day or any meal this summer, we had some grilled chicken with it and it was so good. It is naturally sweetened and doesn’t have any gluten, dairy, or soy so it is Whole30 and vegan so all the people can enjoy it.

Hawaiian Slaw

• Coleslaw mix (9oz) (dressing set aside)

• Shredded Cabbage (10oz)

• 1 cup Shredded Carrots

• 1 can Pineapple chunks (drained, 1/2 cup juice saved)

• 1/2 cup Green Onions, sliced

• 2 Tablespoons rice vinegar

• 1/2 teaspoon toasted sesame oil

• 1 teaspoon ground ginger

• 1 Tablespoon soy sauce or coconut aminos

• 1 1/2 Tablespoon mayonnaise

- In a large bowl, add the coleslaw mix, shredded cabbage, shredded carrots, drained pineapple, and green onions.

- Using a measuring cup, whisk together the remaining ingredients for the dressing.

- Pour the dressing over the slaw and toss with tongs. Chill until ready to serve.

Mix the slaw, carrots, drained pineapple, and green onions in a large bowl. In a measuring cup, combine the dressing mix. The dressing is so good: sweet, salty, and a little creamy.

Pour the dressing over the slaw

And finally (I mean, so many steps, right?!) toss with tongs. Transfer to a pretty bowl if you choose and refrigerate until ready to serve. Sprinkle with a little Everything but the Bagel seasoning or add some sesame seeds on top.