This coleslaw was developed for Theme Day at a hotel where I worked as a Sous Chef. I was asked to plan a menu for the employee cafeteria with a Luau theme. I always like to do fusion style dishes that make people say "WOW! that's not what I expected" and this is a great example of it. It is coleslaw, and Hawaiian.
In a non-reactive sauce pan, reduce the pineapple juice by half, add the honey, then chill in an ice bath. When cool, whisk in the rice vinegar, sesame oil and extra virgin olive oil. Place the green cabbage, red cabbage, carrot and green onion in a large bowl. Pour the dressing over, and toss to coat. Season with salt and serve immediately.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8|
|Calories from Fat: 395 (85%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 35.8mg||1 %|
|Potassium 347.9mg||9 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 15.7g|
|Protein 2.2g||3 %|
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Calories per serving: 467
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