Hawaiian Cole Slaw
This take on Hawaiian Coleslaw uses no mayo. We're using a vinegar dressing and bright fruit to create a slaw that is as colorful as the Hawaiian Islands!
Servings: 4 - 6 people
Ingredients
- 4 c cabbage, finely cut or shredded (about ¼ of a large head)
- 2 carrots, cut into matchsticks
- ½ green pepper, diced
- ½ red onion, sliced and quartered
- 2 garlic cloves, minced
- 1 (11oz) can mandarin oranges, drained
- 1 c pineapple chunks, roughly chopped with liquid reserved
- 1 tablespoon pineapple juice (reserved from the can, above)
- 3 teaspoon cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon soy sauce
- 2 dashes liquid smoke
- ½ teaspoon ginger
- ½ c whole or slivered almonds, unsalted (for topping)
Instructions
- In a large bowl, toss together cabbage, carrots, green peppers, onions, garlic, oranges, and pineapples.
- In a small bowl, whisk together pineapple juice, vinegar, oil, soy sauce, liquid smoke and ginger.
- Pour sauce over veggies and toss until well coated.
- Top with almonds if desired.