Tropical Pineapple Coleslaw Food

PINEAPPLE COLESLAW

Steps:

• Place coleslaw mix in large bowl and cover with ice-cold water. Add 1 teaspoon salt and stir, then allow to sit for 15-30 minutes. Drain well and pat dry with paper towels (squeeze dry for a creamier slaw).
• Whisk mayonnaise, sugar, pineapple juice, lime juice, vinegar, salt and pepper in a large salad bowl until smooth.
• Add all remaining ingredients and prepared coleslaw mix; toss well to coat with dressing.
• Serve immediately or refrigerate, covered, for up to 2 days.

PULLED PORK SLIDERS WITH SPAM AND TROPICAL SLAW

Steps:

• Make the pork: Combine the brown sugar, coffee, chile powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours.
• Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours.
• Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm.
• Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.
• Photography by Ryan Liebe

TROPICAL SLAW

Steps:

• Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside. Stir lemon juice and banana into reserved juice. , In a large salad bowl, combine the cabbage, oranges, marshmallows, coconut, walnuts, raisins, salt, pineapple and banana mixture. Add yogurt; toss to coat. Cover and refrigerate until serving.

PINEAPPLE COLESLAW

Steps:

• In another bowl, combine mayonnaise, vinegar, sugar, and salt. Whisk together until smooth.
• In a large bowl, combine cabbage, carrots, and red cabbage.
• Add mayo dressing to cabbage slaw and gently toss together until well-distributed.
• Add pineapple and raisins and gently toss to combine.
• Chill for about 20 to 30 minutes in the refrigerator to allow flavors to meld.

HAWAIIAN PINEAPPLE COLESLAW

Steps:

• Toss together shredded cabbage, onion, green onions, and crushed pineapple (don't drain your pineapple! You'll want the juice in there too!).
• In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
• Pour liquid mixture into cabbage mix and toss.
• Set in the fridge for at least two hours to let the flavors soak together.
• Store in an airtight container in the fridge for up to three days.

HAWAIIAN COLESLAW RECIPE

Steps:

• Combine cabbages, carrots, pineapple, green onions and cilantro in a large bowl and set aside.
• Add ginger, olive oil, vinegar, soy sauce, honey, sesame oil and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
• Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.

TROPICAL PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately.

TROPICAL PINEAPPLE COCONUT COLESLAW

Steps:

• Place the shredded cabbage, carrots, and pineapple in a large bowl.
• Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly.
• Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug.
• Blend it up and add as much coconut milk (or none) as you like.
• Pour the dressing over the veggies and mix well.
• Top with sliced green onions and fresh herbs.

PINEAPPLE COLESLAW

Steps:

• In a large bowl, mix the green and red cabbage, carrots, pineapple, mango, red onion, and cilantro.
• In a separate bowl, mix the mayonnaise, Dijon mustard, pineapple juice, brown sugar, celery salt, and lemon until well blended to form a dressing-type mixture.
• Pour the dressing over the dry ingredients/cabbage mixture and mix until all the cabbage is coated and the ingredients well blended.
• Chill in the refrigerator for 30 minutes to an hour.
• Garnish with fresh chopped cilantro.
• Serve and enjoy!

TROPICAL PINEAPPLE MANGO COLESLAW

Steps:

• Mix all ingredients except the nuts and Huli Huli sauce in a large bowl.
• Drizzle the sauce over the salad and toss to mix.
• At serving time, top with chopped nuts. Garnish with fresh mint.

SWEET HAWAIIAN PINEAPPLE COLESLAW WITH NO MAYO

Steps:

• In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
• In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
• Pour the dressing over the slaw and stir to distribute evenly.
• Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.

TROPICAL COLESLAW

Steps:

• Toss together the pineapple, cabbage, carrot, green or red pepper, and onion.
• Stire the rice vinegar into the mayonnaise and mustard.
• Pour the dressing over the slaw and toss well.
• Season with salt and pepper.

PINEAPPLE COLESLAW WITH BACON

Steps:

• Place the coleslaw mix, broccoli slaw, carrots, pineapple, and bacon into a large bowl and stir to combine.
• To make the dressing place the mayonnaise, honey, rice wine vinegar, and pineapple juice into a cup/jug and whisk well.
• Pour dressing over the bowl of slaw and mix everything together well.
• Garnish with the sliced green onions and chill until serving.

PINEAPPLE COLESLAW

Steps:

• FOR THE COLESLAW (if not using a bagged mix): Finely dice your fresh pineapple or open the crushed pineapple and let it sit in a strainer (over a bowl) to get rid of the extra juice Chop and then rinse green and purple cabbage. Let dry on a towel or use a salad spinner and then let sit. While the cabbage is drying, thinly slice onions. Grate the carrots, and set aside. Now add all your veggies to a large mixing bowl and toss together. FOR THE DRESSING: In a medium bowl place the mayonnaise, erythritol or honey, apple cider vinegar, salt, pepper, drained pineapple. Stir everything until it's well blended and a smooth pineapple dresser for your coleslaw. Pour over coleslaw mix, and stir until the coleslaw is uniformly coated in the dressing. Chill, covered, for at least one hour but up to a few days until ready to serve.

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Steps:

• Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

HAWAIIAN SLIDERS WITH TROPICAL SLAW

Steps:

• To make pork for sliders, lightly grease a crock pot insert and place pork tenderloins in crock pot. Mix together BBQ Sauce, soy sauce, brown sugar, and red pepper flakes in a bowl and pour into crock pot. Cover and cook on low 7 hours. Shred pork with 2 forks and continue to cook for 15 to 20 minutes.
• To make SPAM®, slice into 1/2 inch slices and cook until browned on both sides in a nonstick pan coated with Vegetable oil. Cut each piece in half so that it fits on the rolls.
• To make slaw, mix together mayonnaise, vinegar, soy sauce, and sugar in a large bowl.
• Add coleslaw mix, shredded carrot, pineapple, and green onions and stir to mix well. Sprinkle macadamia nuts on top and refrigerate until ready to use.
• Cut rolls open and fill half with pork filling and half with SPAM® slices. Drizzle with BBQ sauce and top with coleslaw.

TROPICAL SLAW

Steps:

• In a large bowl whisk together the Greek yogurt, vinegar, pineapple juice, and honey until well combined.
• Add the cabbage, carrots, green onions, cilantro, pineapple, jalapeno, salt, and pepper. Toss to coat all of the vegetables with the dressing.
• Taste and adjust seasoning with salt and pepper. Toss again, if necessary.
• Cover the bowl tightly and chill for at least one hour.
• Serve cold.

TROPICAL COLESLAW

Steps:

• For the tropical coleslaw mix: In a large bowl, combine the green cabbage, purple cabbage, carrot, pineapple, cilantro, coconut and green onion. Use a spatula to thoroughly blend all the ingredients.
• For the tropical coleslaw dressing: Add the papaya seed dressing, honey, balsamic vinaigrette, barbecue rub and cayenne to a bowl and whisk until thoroughly blended.
• Add the desired amount of dressing to the coleslaw mix and toss well to coat. Refrigerate for 30 minutes. Serve chilled.

VEGAN TROPICAL COLESLAW

Steps:

• Cook green peas in boiling water until soft.
• In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
• In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
• Turn off the blender, scrape the side, add more water if it's too thick, and blend until it is smooth and creamy.
• Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
• Infuse love, chill if desired, and serve!

VEGAN TROPICAL COLESLAW

Steps:

• Place all the Dressing Ingredients into a high-speed blender. Blend on high until smooth and emulsified. Set aside.
• Place the all the Salad Ingredients into a large bowl. Gently toss, then drizzle the Salad Dressing over the salad, mix well to combine.Allow to sit for 10 minutes to allow the flavors to marry.
• Taste test and adjust the flavors as needed.

WHOLE30 PINA COLADA COLESLAW

Steps:

• Turn the oven broiler on low
• Spread the coconut chips or shredded coconut on a baking sheet and place into the oven for a few minutes, until the coconut gets slightly toasted. Keep a close eye - the coconut could burn quickly
• Take the coconut out of the oven once it's slightly golden and let cool
• Pour the sliced cabbage into a large bowl and add the diced pineapple
• To make the dressing, combine the coconut milk, pineapple juice, apple cider vinegar, and salt. Drizzle over the cabbage mixture and mix well to combine
• Add 1/2 cup of toasted coconut, mix, and reserve the other 1/2 cup to top the coleslaw later
• Refrigerate until ready to serve. Add the 1/2 cup of reserved toasted to the top of the coleslaw and add sliced almonds or macadamia nuts to garnish immediately before serving

TROPICAL COLESLAW

Steps:

• Drain and chill the mandarin oranges and pineapple.
• Combine shredded cabbage, celery, carrots, coconut, pineapple and oranges.
• Slice the bananas and add them and the orange yogurt shortly before serving.
• Toss to coat.

CARIBBEAN COLESLAW

Steps:

• In a large bowl, first mix the sugar and vinegar together until dissolved and then add the mayo. Next, add all the remaining ingredients. Let chill in the refrigerator at least an hour before serving- it tastes better with a few hours to marinate. Enjoy!