Ready in 30 minutes
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.
nbales 2y agoFluid oz. or do you expect me to weigh the honey. Thanks
Cooksbook 2y agoGood but could put 1/4 of the amount of olive oil and be just as good.
Stewdebaker 3y agoEasy to make. I replaced a bag of pre-shredded coleslaw with the two cabbage heads and carrots.
CCheryl 3y agowhat a great idea you have here. thnaks for sharing, CCheryl
ChefJayPeek 8y ago[I posted this recipe.]