Animal Writes
From 4 May 2003 Issue

Pineapple Coleslaw
By Greg Lawson - [email protected] 

1 medium head of cabbage
1 large carrot
1 small red bell pepper
1 20 oz can crushed pineapple
1/2 cup apple cider vinegar
turbinado sugar, about an eighth to a fourth a cup
a cup vegenaise (vegan mayo)
sea salt
ground pepper

Good coleslaw isn't easy. This recipe is based on the way my mother and her mother used to make it, my only changes being the substitution of vegan Mayonnaise and the use of a food processor (from my grandmother's way of doing it, they had food processors in the time of my mother's slaw believe it or not).

Using the slicing blade of a food processor, reduce a small head of cabbage into small shreds. Using the grating side of the blade, grate one large carrot. Chop one small red bell pepper into tiny bits. Place all this into a large bowl and add 1/2 cup apple cider vinegar, one eighth cup sugar, two tablespoons salt and the liquid from one 20 ounce can crushed pineapple. Use a sieve and press the pineapple with a spoon to collect all the juices. Store the crushed pineapple in a Tupperware until the next day. Okay, now I can tell I am losing you, but I assure you, slow food beats fast food any day.

Every couple of hours, stir the cabbage to let the juice marinate the cabbage. You don't have to wake up in the middle of the night to do this, a few stirs when you have the time is sufficient The next day, drain off the liquid using a sieve and press between paper towels to remove as much liquid as you can. We don't want our slaw to be watery and run juices into our pork-like-substitute and beans on the other side of the plate.

After cabbage is drained, add the crushed pineapple, vegenaise, salt, pepper and sugar to taste. Chill for a few more hours. Tastes best on the third day.

Go on to A Click A Day Feeds An Animal
Return to 4 May 2003 Issue
Return to Newsletters

** Fair Use Notice**
This document may contain copyrighted material, use of which has not been specifically authorized by the copyright owners. I believe that this not-for-profit, educational use on the Web constitutes a fair use of the copyrighted material (as provided for in section 107 of the US Copyright Law). If you wish to use this copyrighted material for purposes of your own that go beyond fair use, you must obtain permission from the copyright owner.

Home Page




Your comments and inquiries are welcome

This site is hosted and maintained by:
The Mary T. and Frank L. Hoffman Family Foundation
Thank you for visiting

Since date.gif (991 bytes)