A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant!

Makes 2 cups dressing, approx. 7 cups coleslaw

Make the dressing first.

2 c. GFS (Gordon Food Store) Pineapple Topping

1/3 c. prepared yellow mustard

1/4 c. light-colored vinegar mixed with 2 T. cornstarch till dissolved

a light dash cinnamon

1/8 t. celery seed

1/2 c. unsweetened dried coconut (the larger flakes/strips found in bulk at whole food stores or the dried fruit and nut section of the grocery)

1/2 t. salt

1 sm. cabbage shredded or sliced thinly

1/2 c. finely chopped onion (to be sure it’s fine, slice paper thin slices of onion first, then chop finely from there)

a couple handfuls of flat leaf parsley, chopped

sprinkle of celery seed

In small saucepan combine pineapple topping and mustard. Cook over medium-low heat, while stirring to incorporate the mustard into the pineapple. Cook about 5 minutes.

When the dressing begins to boil, add the vinegar/cornstarch mixture, stirring continuously till thickened.

Add cinnamon and celery seed; stir to incorporate. Then cook on low heat, at a rupture of a boil, for 5 minutes longer, stirring as needed.

Add coconut, stir to submerge and let set off the heat till warm.

Refrigerate till very cold, stirring now and then – several hours.

When ready to use, remove from refrigerator, add salt, stir well and use.

In large bowl place cabbage, onion, parsley and a sprinkling of celery seed. Toss well.

Add as much dressing as you like (I used it all). Toss well (it will take longer than with a mayonnaise based dressing) to evenly distribute, and serve.

Notes: Unlike most coleslaws that water down significantly overnight, this one doesn’t, making it a perfect fit for restaurants that normally throw away at the end of the night any unused coleslaw.

This dressing doesn’t form a ‘skin’ on the surface while refrigerated, like most cornstarch thickened pudding do.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Browse @ Your Leisure

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: