Gluten-Free, Healthy, Non-Dairy, Non-Gluten, Paleo, PlantParadox, Sides, Vegetables
1. In a blender, combine pineapple, apple cider vinegar, and mayo until well combined. (This will make a mess if the lid is not water-tight. Use a blender with a good seal rather than a food processor.)
2. Pour blended dressing over your slaw mix or shredded veggies in a large bowl and mix well.
3. Allow to sit covered in the fridge for 2-3 hours to allow flavors to meld.
Stephenie: Edited to add celery seed and some extra vinegar. Also the slaw sauce will break down with the slaw. To make it last longer, mix half of the veggies and half of the sauce, and keep the other half separated until ready to use.