Happy New Month!! I can’t believe that January flew by so fast! Normally, I feel as if it’s been 10 days in January compared to every other year that it seems as if it’s 90 days. Honestly, this past month has been nothing short of blessings. Hope yours has been too. One of my main goals this year has been to eat healthier and take lots of water amidst all the coffee that I have been drinking because securing the bag also means sleepless nights and all I can say is that I AM ACING IT!!
I’ve has the rockiest relationship with water for a minute. But recently, I got the hang of carrying my water bottle with me which is also cost efficient. SAVE YOUR COINS!!! Something else I have been eating much more is fruits & vegetables! It’s very easy to incorporate them in your meals or serve them as a side with your meals. The one that I especially loved eating and ate on repeat was Melon & Apple Salad & No Mayo Pineapple Coleslaw.
Of late, as much as I love mayo, I haven’t been the biggest fan because the eggy taste can become too much. I also tried the eggless option but still didn’t enjoy it as much. So I decided to try make a slaw that has no mayo and when I tell you guys that non creamy is where it’s at, y’all best believe. Of course I will still have the regular creamy slaw, but this definitely won me over.
The dressing is also tangy and light and mellows down the sweetness of the pineapple. It gives the perfect sweet and sour combination. Next time you are having a BBQ with your friends, show up with this No Mayo Pineapple Coleslaw, it will leave them talking. You can also have this as a whole ass meal because WHY THE HECK NOT?
No Mayo Pineapple Coleslaw
- 1 cup Purple Cabbage
- 1 cup Green Cabbage
- 1 cup Cabbage
- 1/2 cup Pineapples
- 1/4 cup Spring Onions
- 1/4 cup Cilantro (Dhania)
- Add all the ingredients for the slaw in a large bowl.
- Seperately, mix together all the ingredients for the dressing.
- Pour over the slaw and adjust the seasoning as per you liking.
- Cover and store in the refrigerator for 30 minutes to an hour to allow the flavors to deepen.