PINEAPPLE-MINT COLESLAW

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Pineapple-Mint Coleslaw image

This is one of my favorite versions of coleslaw. Inspired by Recipe #176778, I added pineapple and substituted ponzu sauce for the fish sauce.

Provided by Mrs Pie

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar or 3 teaspoons mirin
3 tablespoons lime juice
3 tablespoons ponzu sauce
2 tablespoons vegetable oil
black pepper
1 small green cabbage, shredded
8 stalks of fresh mint, stalks removed and leaves chopped coarsely (reserve a few leaves for garnish)
1 (20 ounce) can pineapple chunks, drain juice for other use, slice chunks into smaller chunks (or use pineapple tidbits)

Steps:

  • Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.
  • While dressing is melding, combine remaining ingredients in a large glass mixing bowl.
  • When dressing is ready, pour dressing over salad ingredients and gently mix.
  • Add salt and pepper to taste, if necessary.
  • Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).

Nutrition Facts : Calories 145, Fat 4.8, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 26.6, Fiber 3.5, Sugar 22.2, Protein 2.2

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