Pineapple Coleslaw
Ingredients
The coleslaw
-
1
pound
green cabbage, cored and finely shredded
-
1
pound
red cabbage, cored and finely shredded
-
2
medium
carrots, peeled and finely sliced
-
1
cup
canned pineapple tidbits in 100% pineapple juice, drained
The dressing and toppings
-
½
cup
All-Purpose Stir-Fry Sauce
-
1
tablespoon
Diamond Crystal kosher salt (or 1½ teaspoons table salt)
-
¼
cup
roasted and salted macadamia nuts, roughly chopped
-
2
teaspoons
toasted sesame seeds
-
2
scallions or green onions, thinly sliced
Instructions
- Shake up a jar of All-Purpose Stir-Fry Sauce or grab it from the refrigerator.
- Toss the cabbage and salt in a large bowl or colander.
- Let the salted cabbage sit for 1 to 4 hours until it wilts and releases liquid.
- Rinse the cabbage in the colander to wash off some of the salt.
- Gently press the cabbage to drain the water and pat dry with a towel.
- Transfer the cabbage to a large bowl and add the carrots and pineapple.
- Pour in the All-Purpose Stir-Fry Sauce and toss well to combine.
- Chill the coleslaw in the refrigerator for about 30 minutes.
- Transfer to a serving dish, taste for seasoning, and add more sauce if needed.
- Toss in the macadamia nuts, sesame seeds, and sliced scallions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
131
Total fat
6g
Total carbohydrates
20g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
You might also like