Something about coleslaw says "summer," right? This Pineapple Sesame Slaw is a refreshing, tropical take on classic slaw. The addition of pineapple gives it a lovely sweet and slightly "juicy" element and the sesame seeds and nuts add a bit of crunch. The dressing is a light vinaigrette, perfect for warm weather!
I made this salad for our Shipwrecked themed Gr8 Dinner and it worked perfectly with my Island Pulled Pork. The pork is smoky and meaty and this zingy slaw lightens it up. Make sandwiches using Debbie's Hawaiian Rolls and you'll be enjoying island life for sure!
Be sure to put this Pineapple Sesame Slaw together several hours ahead of time to allow the flavors to marry. This also will allow you time with your family and friends instead of last minute salad prep!
This is a perfect side dish to Jurga's Grilled Pork Tenderloins, too!
Pineapple Sesame Slaw aka "Treasure Island" Slaw
- 2 Tablespoons Sesame Oil
- 2 Tablespoons rice vinegar
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon salt
- 1 pound cabbage, shredded, about 6 cups
- 1 medium carrot, shredded, about 1 medium carrot
- 1 cup diced fresh pineapple, or canned, drained
- 1 bunch scallions, sliced, white and light green parts only
- 1/2 cup chopped macadamia nuts, or almonds
- 1 Tablespoon toasted sesame seeds
- Combine all ingredients in a jar, cover with a lid and shake vigorously until combined. Alternatively, whisk ingredients together in a small bowl or use your blender.
- Taste, and adjust salt. (Add pepper if you prefer it.)
- In a large bowl combine the cabbage, carrots, pineapple, and scallions. Toss to mix.
- Add half the dressing and toss. Continue adding the dressing until the salad is coated to your liking.
- Throw in the macadamia nuts and sesame seeds, then toss the salad until ingredients are well distributed.
- Cover and refrigerate at least 4 hours for optimum flavor.