Sunny Summer Slaw

Sunny Summer Slaw



This amazing Sunny Summer Slaw recipe was inspired by country music artist Mandy McMillan. She maintains a vegan diet and we accepted the challenge. We combined some big flavors, with a light dressing. The is sweet, spicy, crunchy, but most importantly light for a summer day outdoors. While you are throwing the simple Sunny Summer Slaw recipe together, Check out our full interview with Mandy McMillan by clicking here.

Sunny Summer Slaw

Prep Time20 mins
Cook Time5 mins
Course: Salad
Cuisine: American
Keyword: grill, Mandy McMillan, pineapple, slaw, Southern Fellow, summer
Servings: 8 servings
Cost: 14

Equipment

  • Cutting Board
  • grill
  • Chef Knife

Ingredients

For the Slaw

  • 3 cups green cabbage shredded with a knife
  • 2 cups red cabbage shredded with a knife
  • cup kale shredded with a knife
  • 1 pineapple skinned, cored and quartered
  • 1 large red bell pepper julienned
  • ½ cup fresh cilantro leaves
  • ½ cup red onion julienned
  • 1 jalapeno julienned

For the Dressing

  • 1 tsp lime zest
  • 2 tbsp lime juice
  • 1 tbsp local honey
  • 2 tbsp soy sauce
  • ½ tsp pepper
  • 1 tsp salt
  • cup olive oil
  • extra salt and pepper

Instructions

Pineapple

  • Preheat a grill or grill pan.
  • Season the pineapple lightly with salt and pepper.
  • Grill for around a minute on each side. Make sure there is a good char on each side.
  • Chop into medium size chunks and let cool.

Slaw

  • In a large bowl combine the cabbage, kale, bell pepper, jalapeno, onion, and cilantro.

Dressing

  • Add the zest, lime juice, honey, soy sauce, olive oil, salt, and pepper whisk until well combined.

Finish

  • Add the dressing to the slaw and toss. Let sit for a few minutes and repeat.
  • Serve!

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