Upgrade basic coleslaw with fresh pineapple, broccoli and scallions!
We love coleslaw and enjoyed this fun take on the BBQ classic. Fresh pineapple adds a nice punch of tart, sweet flavor (if you like Hawaiian pizza, you'll love this). We also added broccoli for a little more crunch and thinly sliced scallions for their herby, mildly sweet onion flavor.
We also broke up the traditionally heavy mayonnaise sauce with a little sour cream and rice vinegar to make a lighter, fresher sauce for this coleslaw - making it an even better complement to hearty BBQ faire like ribs or burgers.
To prepare the salad - there are two easy ways to get shredded cabbage - simply slicing thin with a knife or using a mandoline. We loved the mandoline method as it sliced our cabbage evenly and quickly - we had good luck with the Stainless Steel Mandoline from Cuisinart if you're
considering that route.
The mandoline also has the added benefit of getting beautiful thin slices of tomatoes for sandwiches or burgers, onions, zucchini and julienned vegetables for stir fry's or Bahn Mi sandwiches. Also waffle fries if you're into those (how can you not be).
Pineapple Coleslaw
Servings: 8-10
INGREDIENTS
½ cup Mayonnaise
¼ cup Sour Cream
2 tablespoons Rice Vinegar
2 Green Onions, sliced thin on the bias
Salt & Pepper, to taste
½ head Purple Cabbage, thinly sliced/shredded
½ head Green Cabbage, thinly sliced/shredded
1 Large Carrot, shredded (or 2 small)
1 head Broccoli, chopped into small florets
½ Small Red Onion, thinly sliced
1 cup Fresh Pineapple, thinly sliced
2 Scallions, thinly sliced
DIRECTIONS
1. In a small bowl whisk together mayonnaise, sour cream, rice vinegar and sugar. Add salt & pepper to taste.
2. In a large bowl, toss together cabbages, carrots, broccoli, red onion, pineapple and half of the scallions. Add mayonnaise mixture and toss to coat. Top with remaining scallions to garnish. Refrigerate until ready to serve.
