Tropical Slaw Food

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.

TROPICAL MANGO COLESLAW

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing, lemon juice and honey until blended. Add to cabbage mixture; mix lightly.
• Sprinkle with nuts.

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:

• Place jicama, zucchini, bell peppers, onion and jalapeño in large bowl.
• Mix lime juice with cumin. Beat in olive oil. Pour over jicama mixture, and toss. Season to taste with salt and pepper, and serve.

TROPICAL COLESLAW

Steps:

• In a small bowl, toss banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery, oranges and raisins. Drain bananas; discard juice. Add bananas, yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately.

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.

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.

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 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.

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.

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.