Description
A vibrant, tangy coleslaw blending shredded cabbage with a creamy pineapple-coconut dressing. Garnished with roasted chickpeas for a halal-friendly ‘bacon’ crunch. Perfect for tropical-inspired meals.
Ingredients
Cabbage (green and red), finely shredded – 3 cups
Pineapple juice – 3 tbsp
Coconut milk (full-fat, canned) – 3/4 cup
Lime juice – 2 tbsp
Ginger, grated – 1 tsp
Roasted chickpeas – 1/2 cup
Instructions
Pulse cabbage in a food processor until uniformly shredded
In a large bowl, toss cabbage with 1 tbsp pineapple juice
Chill for 10 minutes to soften texture
Combine coconut milk, remaining pineapple juice, lime juice, and ginger in a blender
Puree until completely smooth
Strain through a fine mesh sieve for a silky texture
Pour dressing over chilled cabbage
Mix in roasted chickpeas
Refrigerate for 20 minutes before serving
Notes
Use a 1:3 ratio of green to red cabbage for vibrant color without bitterness
Blot cabbage with paper towels after chilling to prevent sogginess
Toast chickpeas at 350°F (175°C) for 20 minutes for maximum crunch
Test 1 tbsp dressing on cabbage first to adjust seasoning
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Refrigerating and Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg