This dish is great because you do not have to worry about mayonnaise spoiling and keeping it iced at 40 degrees if you are taking food to a picnic. This is also a vegan dish so it pleases everybody.
1 Head Cabbage
1 Cup Chopped Green Onion or Scallion Stems
20 oz Can Crushed Pineapple
1 tsp Sea Salt
1/2 tsp Fresh Cracked Black Pepper
1 tsp No Alcohol Vanilla
3 Tbl Fresh Squeezed Lemon Juice
1 Tbl Turbinado Sugar, Honey or Agave
1 Tbl Vinegar
3 1/2 Tbl Cornstarch
2 Cups Water
1. Drain crushed pineapple in a sieve over a bowl and save liquid. While pineapple is draining shred cabbage and carrots and chop onion. Juice your lemon, and set aside the juice.
2. Put cabbage, onions, and carrots in a bowl and put in fridge to chill while you are making the sauce. Let the pineapple continue to drain until the last minute.
3. Put cornstarch and 1/2 cup of water in a saucepan and stir with a whisk until dissolved. Add the remaining 1 and 1/2 cups of water and stir in. Turn on heat and whisk until it comes to a boil, continue cooking until the mixture becomes thick. It will only take a couple of minutes.
4. Add pineapple that has been draining to the cabbage and stir. Return to the fridge. Add to the cornstarch mixture, pineapple juice, lemon juice, salt, pepper, sugar, and vinegar. Stir well. Put in the fridge to cool down.
5. Once the sauce is cooled add about half, or as much as suits your fancy, to the cabbage mixture. Stir to incorporate well. There is extra sauce if needed.
For a little spicy variation try adding some curry and red chili to the slaw!