Crushed pineapple is the standout ingredient in this pleasant slaw. It provides a good balance to spicy or bold dishes. I like it with Southwestern fare like Tortilla Casserole (page 104), but my favorite dish to serve it with is Pasta Jambalaya (page 123).

Ingredients

　　1/4 cup vegan mayonnaise

　　2 tablespoons sweet pickle relish

　　1 teaspoon yellow mustard

　　2 cups shredded green cabbage

　　2 cups shredded red cabbage

　　8 baby carrots, quartered lengthwise

　　1/2 cup crushed or finely diced pineapple (fresh or canned)

　　Salt and freshly ground pepper to taste

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).