Ready to rapidly improve your digestion? Incorporating nutrient rich foods like pineapple and red cabbage can vastly improve your digestion, especially during pregnancy. This crunchy and delicious Spicy Pineapple Slaw has the perfect balance of sweet and heat, and like the name implies, is loaded with digestive supporting pineapple and cabbage.
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Digestion naturally slows down during pregnancy, and that can mean increased heartburn, bloating, and general discomfort.
If you’re struggling with digestive upset like many pregnant people, this spicy pineapple slaw may help.
How you may ask?
Pineapple contains an proteas enzyme known as bromelain. This enzyme is what causes fruit to ripen on your counter. Bromelain breaks down proteins making them far more digestible, and taking that stress off your gut.
Cabbage, especially red cabbage, is loaded with antioxidants. These not only give red cabbage its colorful hue, but are also anti-inflammatory in nature. Cabbage also contains a nutrient known as methylthionine or Vitamin U which supports gut healing.
Want more ways to improve your digestion through pregnancy?
Check out our quick and simple tips!
The joy of slaws is that they hold up in the fridge for several days without getting soggy. This large batch will take care of your veggie prep for the week! It actually tastes best when you give it time to marinate. The pineapple, lime juice and honey help break down the raw cabbage, making it tastier and easier to digest. I recommend giving it at least 20 minutes before serving for the flavors to come together.
Adjust the heat of the salad by seeding the jalapeno, reducing the amount in the slaw, or just skipping it all together. One jalapeno typically won’t overpower, but adjust to your palette!
Spicy Pineapple Slaw
Ingredients
- 1 small head red cabbage cored, quartered and sliced thin. (About 1.5lbs)
- 1 small red onion diced
- 2 cups pineapple chunks
- 3 medium carrots grated
- 1 jalapeño seeded and minced
- 1/2 cup loosely packed cilantro finely chopped
Dressing
- 2 limes zest and juice
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp sea salt
- 1 tbls honey
Instructions
- In a small bowl, whisk together dressing ingredients. Set aside.
- In a large bowl, combine prepared cabbage, carrots, onion, jalapeno, cilantro, and pineapple.
- Pour dressing over slaw ingredients and toss to evenly coat.
- Loosely cover and place dressed slaw in fridge to marinate for at least twenty minutes.
- Toss once more before serving.
