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Pineapple Thai Coleslaw

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Get your pulled pork or beef cooking (see my recipes) because you are going to want to pile this Pineapple Thai Coleslaw on top and enjoy all the amazing flavors in it! This slaw comes together quickly and easily with the help of Saucy Lips Pineapple Thai Sauce and its crunchy, sweet , tangy, nutty and just so good! It is a great make ahead dish too as its even better the next day. Don’t limit it to pulled pork though because its fabulous on fish tacos, chicken burgers, grilled chicken or right out of the bowl with a big spoon! I can’t wait for you to try this one!

4 cups green cabbage, shredded
4 cups purple cabbage, shredded
1 cup carrot sticks
1/2 cup green onions, sliced
1/2 cup slivered almonds
1/2 - 15 oz can pineapple slices, cut in 1/4" pieces
1 tblsp fresh ginger, minced
2 tblsp coconut aminos
1/4 cup sunflower butter or any nut butter
1 cup pineapple Thai sauce, I like Saucy Lips
2 tblsp sesame oil
1 tsp salt
1 tblsp sesame seeds

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


In a large bowl combine cabbage, carrots, onions, pineapple, almonds and sesame seeds.

In a small bowl whisk together ginger, coconut aminos, sunflower butter, pineapple Thai sauce, salt and sesame oil.

Pour over slaw mixture and toss well.

Garnish with extra green onions and sesame seeds if desired.


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