Pineapple Curry Coleslaw
Recipe type: Vegan (option), Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free (option), Egg-free
Prep time: 
Total time: 
Serves: 4
A quick, light and easy summer coleslaw recipe made with creamy curry mayo and chunks of fresh pineapple.
Homemade Curry Mayonnaise
  • 2 egg yolks
  • ¼ cup water
  • ¼ cup macadamia nut oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons curry powder (I used my homemade curry powder)
  • pinch to ⅛ teaspoon cayenne pepper
  • Sea salt and freshly ground pepper, to taste
  • 4 cups shredded red cabbage
  • 4 cups shredded green cabbage
  • 2 carrots, shredded
  • 1 cup cubed fresh pineapple
  • ¾ cup finely chopped sweet onion
  • ½ cup packed roughly chopped fresh cilantro
  • 1 teaspoon brown or yellow mustard seeds
  1. Add curry mayonnaise ingredients to the bowl of your food processor or blender. Blend until smooth and set aside.
  2. Add all coleslaw ingredients to a large bowl. Drizzle with mayonnaise, stir to coat, and serve immediately or store in the fridge, covered, to chill for a couple of hours.
To make vegan: replace egg yolks with additional 3 tablespoons of oil.
To make nut-free: replace macadamia oil with extra-virgin olive oil.
To boost the protein: add sprouted beans, cooked chickpeas or cubes of firm tofu.
To reduce fat: replace some of the oil with water.
Recipe by Healthful Pursuit at