Healthy Oriental Pineapple Coleslaw Salad with Grilled Chicken Recipe

Oriental Pineapple Coleslaw Salad with Grilled Chicken 

Enjoy this apple cider vinegar based coleslaw with grilled chicken, broiled fish (think fish taco's too!) or even steak. It is a great BBQ side to bring a to a party or PotLuck at work/church. 

1/2 head of green cabbage, shredded
1/2 head of purple cabbage, shredded
1/4 red onion, shredded
4 carrots, shredded or grated
4 green onions, chopped
1/2 fresh pineapple, diced
1/4 cup apple cider vinegar
2 Tbsp sesame oil
1/8 cup slivered almonds, toasted
1/8 cup slivered sesame seeds, toasted
1/2 tsp sea salt
1/4 tsp black pepper
pinch hot pepper flakes, optional

Using a mandolin with the thinnest setting, shred cabbage and onion, or use a food processor with the slicer attachment and quickly push veggies through the shoot to shred them. (Food processor is the fastest way to make it) Use the grater side of the food processor blade to shred the carrots. Chop the onion and pineapple. Combine all ingredients except the almonds and sesame seeds in a large bowl. Taste and add a little more salt if necessary.

Toast sesame seeds and almonds in a non stick pan for a few minutes. Be careful not to burn. Sprinkle the top of the cabbage slaw with almond/sesame seed mixture when serving.

To make this Whole 30/Paleo approved, substitute Bragg's apple cider vinegar for the regular apple cider vinegar.

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