For the Slaw:
1 head of green cabbage finely shredded
1 head of red cabbage finely shredded
1 large carrot grated
1 medium yellow onion finely sliced
2/3 cup Plew Farm maple sugar
1/3 cup kosher salt
For the Dressing:
1 cup apple cider vinegar
1 cup Plew Farm maple sugar
3 Tablespoons extra-virgin olive oil
1 Teaspoon minced garlic
1 teaspoon freshly ground pepper
1 teaspoon celery seeds (optional)
Grilled Pineapple:
1 whole pineapple, sliced into one inch thick rings
Combine all slaw ingredients in a large bowl. Let sit for 5-10 minutes. Transfer to a colander, rinse with cold water, then dry in a salad spinner. Next whisk together all dressing ingredients in a small bowl. Pour dressing over slaw and toss to coat. Adjust any seasoning to taste.
Preheat grill for high heat. Lightly oil grates. Grill pineapple rings just long enough for grill marks to appear, approximately 2-3 minutes per side. Cut into one inch pieces to top your slaw.
Recipe courtesy of https://vermontmaple.org