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Hawaiian Soybean Coleslaw

Hawaiian Soybean ColeslawThis salad makes a complete protein-rich meal, when served with bread or rolls.

Makes about 5-6 cups of coleslaw.


  • 1- 20 oz can crushed pineapple
  • 1 c cooked soybeans or edamame, rinsed and drained
  • 4 c cabbage, finely shredded
  • 1-2 green onions, finely chopped
  • 1 Tbsp parsley, chopped
  • 1/4 c mayonnaise
  • 2 Tbsp agave syrup or honey
  • 1 Tbsp white miso
  • 1 tsp Dijon mustard
  • 1/4 tsp cracked smoked or plain black pepper
  • 1/4 tsp celery seeds
  • dash bacon-flavored soy bits (TVP “Bacos”)


  1. Drain pineapple in a fine sieve over a bowl and squeeze until very dry. (Save delicious pineapple juice for another use.) Place pineapple in a large bowl.
  2. Add soybeans, cabbage, green onions, and parsley. Toss well.
  3. In a small bowl, mix together the mayonnaise, agave syrup, miso, mustard, pepper and celery seeds. Stir until smooth.
  4. Pour dressing on the cabbage mixture and toss well. Sprinkle with bacon-flavored soy bits and serve immediately.

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