I received a coupon to try a Silk® product, provided by Meatless Monday on behalf of Silk®. I have already used Silk® coconut milk, almond milk, and cashew milk. All are very tasty, and are what I use in place of dairy milk in lots of ways (in breakfast cereal, smoothies, etc). This time, I wanted to try the almond-coconut blend. I thought with the slight sweetness, it would it go great with pineapple to make a type of coleslaw for #MeatlessMondayNight . I don’t think this salad needs sugar, but if you like, you could use up to two tablespoons of sugar to taste.

Pina Colada  Cabbage Salad

3 cups cabbage, shredded or thinly sliced
3 tablespoons pineapple tidbits (canned in pineapple juice, not syrup)
3 tablespoons chopped or grated apple
1 tablespoon raisins
4 tablespoons walnut pieces
1 teaspoon sea salt
freshly cracked black pepper, to taste

Dressing: 6 tablespoons pineapple juice, 6 tablespoons Silk® almond-coconut milk, 1 tablespoon apple cider vinegar, 4 tablespoons mayonnaise (egg-less if you prefer a vegan mayo), 1-2 tablespoons sugar (optional)

Combine the cabbage, pineapple, apple, raisins, sea salt, and black pepper in a bowl.

Meanwhile, whisk together the dressing ingredients.

Pour dressing on top of salad. Toss to coat. Refrigerate 1 hour. When ready to serve. Add walnut pieces. Toss once more.

Serve.

Note-  Silk® coconut milk would work in place of the almond-coconut blend.

While the product was provided by Silk®, the views and comments in this post are solely my own and do not represent those of WhiteWave and/or Silk®.

I received the product coupon for free in exchange for a recipe on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not required to give a positive review and am giving a completely honest review of this product I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”