Slaw With Fresh Pineapple |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Crunchy strands of cabbage and carrot with bites of sweet fruit make this a pretty, refreshing & nutitritious side dish that is economical. The recipe doubles easily. Shred veggies ahead of time & use juice packed canned pineapple for convenience. Bring dressing separately & dress at potluck, BBQ, picnic or brown bag lunch. So much tastier than fast food! Would make a great veggie stuffing for BBQ pork pita or tortilla! The Washington Post adapted this recipe from Raising the Salad Bar, by Catherine Walthers (Lake Isle Press, 2007). Ingredients:
1/2 head red cabbage, thinly sliced (about 4 to 5 cups) |
2 carrots, peeled and shredded |
3 scallions, light green parts only, thinly sliced crosswise |
12 ounces pineapple, cored and peeled (about half a pineapple) |
1/2 cup pineapple juice |
2 tablespoons rice wine vinegar |
1 tablespoon shallot, finely minced |
3 tablespoons grapeseed oil (i like peanut oil) |
1/4 teaspoon kosher salt |
2 -3 tablespoons chili sauce, asian sweet |
Directions:
1. Combine the cabbage, carrots and scallions in a large resealable plastic food storage bag. Seal and refrigerate until ready to use. Cut the pineapple into 1/2-inch dice and place in a separate plastic food storage bag; seal and refrigerate until ready to use.
2. Just before serving, whisk together the pineapple juice, vinegar, shallot, canola or grapeseed oil and salt in a small bowl. Transfer the vegetables to a large serving bowl and add the dressing, stirring to mix well. Toss in the pineapple and 2 or 3 tablespoons of Asian sweet chili sauce, if desired, and serve.
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