Pineapple-Mint Coleslaw
Ingredients
- 2 garlic cloves, minced ⓘ
- 2 tablespoons sugar ⓘ
- 3 teaspoons rice wine vinegar or 3 teaspoons mirin
- 3 tablespoons lime juice
- 3 tablespoons ponzu sauce
- 2 tablespoons vegetable oil ⓘ
- black pepper ⓘ
- 1 small green cabbage, shredded ⓘ
- 8 stalks of fresh mint, stalks removed and leaves chopped coarsely (reserve a few leaves for garnish) ⓘ
- 1 (20 ounce) can pineapple chunks, drain juice for other use, slice chunks into smaller chunks (or use pineapple tidbits) ⓘ
Instructions
- Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.
- While dressing is melding, combine remaining ingredients in a large glass mixing bowl.
- When dressing is ready, pour dressing over salad ingredients and gently mix.
- Add salt and pepper to taste, if necessary.
- Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).
Nutrition & Diet Analysis (per serving)
365
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).