shredded coleslaw mix (discard dressing, or use ~6 cups of chopped green and purple cabbage)
diced fresh pineapple
Silk Tropical Pineapple Dairy-free Yogurt Alternative (or sub plain vanilla almondmilk yogurt alternative)
Apple Cider Vinegar
black sesame seeds
-----FOR THE SLIDERS-----
BBQ Jackfruit from The Jackfruit Company (two 10oz packages)
pretzel slider buns
large dill pickles (sliced into rounds)
an heirloom tomato (thinly sliced, optional)
extra barbecue sauce (optional)
pineapple slaw (recipe above!)
In a large bowl, combine all of your coleslaw ingredients. Stir until thoroughly combined.
In a large skillet, over medium heat, warm up the bbq jackfruit for 5 minutes, stirring occasionally and breaking up any large pieces with the back of a spoon (directions are also on the box).
Assemble your sliders: On one half of the bun, put a generous portion of the bbq jackfruit. Then on the other side of the bun, spread on a bit of extra barbeque sauce (optional), lay a few dill pickle slices in a single layer, and then add a dollop of the pineapple slaw. Put the two halves together and enjoy!
Serve with chips and fresh cherries (optional, but recommended!).