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  • Prep-time: / Ready In:
  • Makes 6 cups

Brighten up your summer BBQ with an incredible coleslaw that’s equal parts tangy, crunchy, and creamy. This refreshing recipe combines eye-catching purple cabbage with shredded carrots and chunks of juicy pineapple for a perfect savory-sweet combo to complement whatever plant-based goodness you have cooking on the grill. The velvety tofu-based dressing delivers that traditional creamy coleslaw texture without the unhealthy mayonnaise or oil. And be sure to sprinkle just a touch of cayenne pepper into the dressing: A small pinch will make the other flavors really pop without adding much heat. Serve alongside veggie burgers, carrot dogs, or some simple whole grain crackers if you want a light and healthy lunch!

Tip: This coleslaw recipe can be made ahead, covered, and chilled up to 24 hours before serving.

For more healthy coleslaw recipes, check out these tasty ideas:


  • 6 cups shredded red and/or green cabbage
  • 1 cup chopped fresh or canned juice-pack pineapple
  • ½ cup shredded carrot
  • ½ of a 12-oz. package light silken tofu
  • 2 tablespoons lemon juice
  • 1 teaspoon pure cane sugar
  • ⅛ teaspoon cayenne pepper
  • ⅓ to ½ cup pineapple juice
  • Fresh parsley (optional)


  1. In a large bowl toss together cabbage, pineapple, and carrot. For dressing, in a small blender or food processor combine tofu, lemon juice, sugar, and cayenne pepper. Cover and blend until smooth, gradually adding pineapple juice until dressing has thick syrup-like consistency.
  2. Drizzle dressing over cabbage mixture; toss to coat. If desired, sprinkle with parsley.

Comments (4)

(5 from 2 votes)
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JudiP1 month ago
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I’d really like to add this recipe to my Forks meal plan but cannot see how to do that.

Forks Over Knives3 weeks ago
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Hi Judi,

You can click the green “Add to Meal Planner” button just above the ingredient list and that should do it for you. We had a bug in the website that prevented that function from working for a day or two, but it’s been resolved now. Let us know how you like the recipe!

aj1 month ago
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replacement 4 tofu >? allergic

Megan Edwards3 weeks ago
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Hi Aj,

You could use white beans in place of the tofu. They will still deliver a creamy texture but will be slightly less smooth since they are lower in fat than tofu, but it should still be tasty. Let us know how it goes!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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