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Recipe Detail Page
Pineapple Slaw
Early Summer 2022
There’s a good reason slaw, in one form or another, shows up at picnics all the time. It’s pretty much the perfect make-ahead food— ever tried a cabbage slaw a few minutes after it’s been assembled? Right—not good! Time tempers the bitterness in the cabbage and softens the texture, too. Make this a day ahead, put it in the fridge and forget about it until it’s time to put it in the cooler. Add the optional chili, if you like heat.
Serves 6
3 tbsp (45 mL) grapeseed, canola or peanut oil
3 tbsp (45 mL) soy sauce, preferably Kikkoman brand
2 tbsp (30 mL) unseasoned rice vinegar
2 tbsp (30 mL) lime juice
1 tsp (5 mL) sugar
2 tsp (10 mL) finely grated ginger
1 clove garlic, finely grated
8 cups shredded green or purple cabbage, about 1 1/2 lbs (680 g)
5 green onions, thinly sliced
1 cup (250 mL) fresh pineapple, peeled, cored and diced
1 serrano chili, thinly sliced (optional)
1/3 cup (80 mL) finely chopped cilantro
Salt
1. Combine oil, soy, vinegar, lime juice and sugar in a large bowl. Stir in ginger and garlic. Add cabbage, onions, pineapple, chili (if using) and cilantro. Toss to coat all in dressing. Season with salt to taste, cover and refrigerate for at least 12 hours, and as long as a day.
2. When ready to serve, taste and adjust seasoning as necessary.
Serves 6