Pineapple Sesame Slaw aka "Treasure Island" Slaw
This salad is Gr8 with my Island Pulled Pork! You'll feel like you're in the tropics!For maximum flavor prepare this 4 hours ahead of serving so the flavors will marry.
Servings: 8
Ingredients
Vinaigrette
- 2 Tablespoons Sesame Oil
- 2 Tablespoons rice vinegar
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- ½ teaspoon salt
Slaw
- 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
- ½ cup chopped macadamia nuts, or almonds
- 1 Tablespoon toasted sesame seeds
Instructions
Vinaigrette
- 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.)
Slaw
- 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.
Notes
Gr8 Do Ahead Tip:
This slaw is best made at least 4 hours ahead of time and can be made up to 8 hours in advance. Cover and refrigerate until serving. Tried this recipe?Mention @Great8Friends or tag #gr8food!