SPICY PINEAPPLE SLAW
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
- Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.
SPICED HALLOUMI & PINEAPPLE BURGER WITH ZINGY SLAW
Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
- Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
- Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.
Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
PINEAPPLE COLESLAW
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.
Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
PINEAPPLE BEEF KABOBS WITH SPICY RAMEN SLAW
Cubes of beef marinated in mixture of pineapple, soy sauce and garlic, grilled and served over a flavorful slaw made with ramen noodles, cabbage and a sweet-spicy dressing.
Provided by Lynne Webb
Categories Beef
Time 25m
Number Of Ingredients 20
Steps:
- Whisk the oil, pineapple juice, soy sauce, rice vinegar, garlic and sriracha together in a bowl. Add the beef cubes and toss to combine. Cover and marinate in the refrigerator for a minimum of 6 hours, preferably overnight, tossing occasionally to ensure even flavoring.
- About 1 hour before serving, prepare the Spicy Ramen Slaw. Place the ramen noodles in a food storage bag (you can discard the seasoning packets or reserve them for another use). Using a rolling pin, gently crush the noodles into small pieces, then transfer to a large bowl. Add the cabbage, red bell pepper, pineapple, scallions and peanuts and toss to combine.
- In a separate bowl, whisk together the vegetable oil, pineapple juice, rice vinegar, soy sauce, sugar, garlic and sriracha. Pour over the ramen mixture and toss to combine. Set aside for about 45 minutes to allow the noodles to soften, tossing every 10 to 15 minutes to help distribute the flavors. During this time, feel free to add more vinegar, soy, sugar or sriracha according to taste.
- Preheat a gas or charcoal grill to medium-high heat and thread the beef cubes onto 4 individual skewers.
- Oil the grill grates and grill the skewers for 3 to 4 minutes, turning once midway through cooking.
- To serve, plate a portion of the Spicy Ramen Slaw and top with a skewer of beef. Garnish with a sprinkling of crushed peanuts if desired.
CREAMY PINEAPPLE COLESLAW
This recipe has been in my family for many years.It is very creamy and not bitter like the coleslaw you get at the deli.
Provided by Rita D
Categories Low Protein
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put the shredded cabbage in large mixing bowl.
- Add the shredded carrots.
- Add the crushed pinapple with the juice.
- Mix with one cup of mayo.
- Cover and chill for 4-5 hrs before serving.
Nutrition Facts : Calories 182.2, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 240.4, Carbohydrate 23.7, Fiber 3.5, Sugar 14.8, Protein 2.3
PINEAPPLE SLAW
My parents ate at a diner that served a pineapple coleslaw, and my Dad has tried to mimic it. This is me mimicking his imitation!
Provided by Harmony
Categories Salad Coleslaw Recipes With Mayo
Time 2h15m
Yield 20
Number Of Ingredients 9
Steps:
- Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
- Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 12.8 g, Cholesterol 1 mg, Fat 2.3 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 141.4 mg, Sugar 9 g
SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES
My kids often ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is a perfect recipe to double for a potluck. Try topping the sandwiches with smoked Gouda cheese. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Time 3h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 415 calories, Fat 6g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 973mg sodium, Carbohydrate 56g carbohydrate (30g sugars, Fiber 2g fiber), Protein 34g protein.
SPICY PINEAPPLE SLAW RECIPE - (4.3/5)
Provided by beach cook
Number Of Ingredients 6
Steps:
- Mix everything in a large bowl. Chill at least one hour before serving.
SPICY GARDEN SLAW
Provided by Marcel Desaulniers
Categories Salad Mixer Vegetable Side Fourth of July Vegetarian Peanut Corn Bell Pepper Carrot Healthy Cabbage Lettuce Pescatarian Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 30
Steps:
- Make the cayenne dressing:
- In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds. Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine. Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed. Leave the remaining 3/4 cup uncovered in the 7-quart bowl.
- Prepare the spicy garden slaw:
- Preheat the oven to 325 degrees Fahrenheit.
- Add the prepared green and red cabbages, carrots, red onion, green, red, and yellow bell peppers to the dressing in the 7-quart bowl. Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept refrigerated in a covered, noncorrosive container for up to 2 days before serving.
- Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 minutes, until golden brown. Set the nuts aside at room temperature until needed.
- Make the biscuits:
- Preheat the oven to 400 degrees Fahrenheit
- Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle. Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is "cut into" the flour mixture and resembles coarse meal. Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds. Transfer the dough to a clean, dry, lightly floured work surface.
- Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or work surface, use a small amount of extra flour to prevent sticking.) Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter. Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits. Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown. Remove the biscuits from the oven and set aside at room temperature while assembling the salad.
- Assemble the salad:
- Divide and arrange the red leaf lettuce leaves on four 10- to 12-inch room-temperature plates.
- Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each plate with 2 to 3 tablespoons of the dressing. Place an equal amount of spicy garden slaw on the center of each salad.
- Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve immediately accompanied by the crispy corn biscuits.
SPICY ASIAN COLESLAW
Make and share this Spicy Asian Coleslaw recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a large bowl.
- Add the green onions and coleslaw, tossing gently to coat.
- Sprinkle the slaw with parsley and sesame seeds.
- Serve immediately.
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- Toss together green cabbage, pineapple, red cabbage, radishes, cilantro, jalapeño, and Fresno chile in a large bowl.
- Whisk together zest, lime juice, lemon juice, honey, salt, and pepper in a small bowl. Add oil in a slow steady stream, whisking constantly until smooth. Add vinaigrette to cabbage mixture; toss to coat. Let stand 10 minutes; toss again, and serve.
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- Toss together green cabbage, red cabbage, pineapple, bell pepper, cilantro, scallions, and jalapeño in a large bowl.
- Whisk together lime zest and juice, honey, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Add vinaigrette to cabbage mixture; toss to coat. Let stand 10 minutes; toss again, and serve.
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- Combine yogurt, pineapple juice, brown sugar, lime juice & zest, vinegar, and salt & pepper in a small bowl, whisking vigorously until completely combined.
- In a large bowl, combine coleslaw mix, pineapple, cilantro, and green onion. Pour yogurt base over vegetables and gently toss to coat. Cover and refrigerate at least one hour before serving.
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- Place the shredded cabbage and the apple slices in a mixing bowl and toss to combine. In a small glass measuring cup or bowl, whisk together the mayo, juice, sugar, Tabasco, salt and pepper until smooth. Taste and adjust the hot sauce as desired.
- Pour the dressing over the cabbage mixture and toss to combine. Let rest for 5 minutes. Add the cilantro and toss again. Top with the crushed corn bits and serve immediately. Enjoy!
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