HAWAIIAN COLE SLAW
This is excellent served with pulled pork. Its a nice mix of sweet, tangy, and crunchy.
Provided by Momof2andPup
Categories Salad Coleslaw Recipes With Mayo
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Mix coleslaw mix, pineapple, and onion together in a bowl.
- Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 8.4 g, Cholesterol 3.8 mg, Fat 5.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 116.4 mg, Sugar 5.8 g
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.
MY FISH SANDWICH WITH ZESTY PINEAPPLE SLAW
Had some friends over last week and Woody and I were hungry for a good fish sandwich and I came with adding some cole slaw to it. Had a can of chunk pineapple in the pantry so I added it to the slaw for a more sweet/tangy taste. Added about a half cup of coconut. Well, we all loved the taste and will be making this again very...
Provided by Norma DeRemer
Categories Sandwiches
Number Of Ingredients 12
Steps:
- 1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
- 2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
- 3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
- 4. Dredge the fish in the cornmeal.
- 5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
- 6. Add half the fish and cook until golden brown, about 2 minutes per side.
- 7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
- 8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
- 9. Serve immediately with cold iced tea or your favorite drink.
ZESTY PINEAPPLE SLAW
I've never been a fan of cole slaw (or crab cakes), but my husband and I dined at a restaurant which served delicious crab cakes over a bed of spicy mango cole slaw. Attempts to recreate the slaw evolved into this fabulous dish that is healthy, delicious, and very versatile. We use it in shrimp tacos (YUMMY!), a condiment on...
Provided by Karen Petree
Categories Tacos & Burritos
Time 10m
Number Of Ingredients 9
Steps:
- 1. Mix first five ingredients in a small bowl with a whisk.
- 2. Place the slaw, cilantro, and pineapple in a large bowl and mix well (add onion if you wish).
- 3. Pour the dressing mixture over the slaw mix and mix well.
SPICY SLAW
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
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!
Nutrition Facts : Calories 247 kcal, Carbohydrate 14 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 279 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g, ServingSize 1 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
SPICY-SWEET & SAVORY COLESLAW
Sure, it starts with cabbage-but with ground ginger and bits of pineapple, this Spicy-Sweet & Savory Coleslaw takes the slaw stakes to a whole new level.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Combine all ingredients except dressing and ginger in large bowl.
- Mix dressing and ginger until blended.
- Add to cabbage mixture; toss to evenly coat.
Nutrition Facts : Calories 45, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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.
ZESTY COLESLAW (WW)
Make and share this Zesty Coleslaw (Ww) recipe from Food.com.
Provided by gertc96
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cabbage and carrot in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and stir to mix well.
- Pour the dressing over the cabbage mixture, and toss to mix.
- Cover the salad and chill for several hours or overnight before serving.
Nutrition Facts : Calories 223, Fat 11.3, SaturatedFat 0.7, Sodium 3203.2, Carbohydrate 23.4, Fiber 11.5, Sugar 8.2, Protein 13.3
ZESTY PINEAPPLE COLE SLAW
Full of FLAVOR and less fattening than traditional slaw. Great for pitch in, parties or everyday side dish. Especially good with "Turkey Burgers with flavor," fish and kabobs.
Provided by carmel housewife
Categories Vegetable
Time 30m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In food processor, shred cabbage and carrots. Transfer to a bowl and add mayonnaise. Add diced onion, celery and chopped cilantro to mixture. Add pineapple, lime, lime zest and pepper. Taste and add a little sugar or honey if needed. Refrigerate 4 hours-overnight. Stir and serve.
Nutrition Facts : Calories 46.3, Fat 0.2, Sodium 65.8, Carbohydrate 11.4, Fiber 2.2, Sugar 8.3, Protein 1.3
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