May 10, 2013 by Leanne Vogel July 24, 2017
A quick, light and easy summer coleslaw recipe made with creamy curry mayo and chunks of fresh pineapple.
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.