Tropical Cabbage Slaw Recipes

HAWAIIAN COLESLAW RECIPE

Hawaiian Coleslaw Recipe image

Hawaiian Coleslaw with pineapple, cabbage, carrots, sesame seeds and a ginger-soy lime vinaigrette brings a tropical taste to traditional slaw.

Provided by Platings and Pairings

Time 15m

Number Of Ingredients 15

Ingredients

2 1/2 cups shredded green cabbage (packed)
1 cup shredded red cabbage (packed)
1 cup fresh pineapple (diced)
1/2 cup grated carrots (packed)
2 green onions (sliced)
1/4 cup cilantro (minced )
1 1/2 Tablespoons fresh ginger (grated)
1 Tablespoon olive oil
3 Tablespoons rice wine vinegar
1 Tablespoon soy sauce
1 Tablespoon honey
2 teaspoons sesame oil
1 lime (juiced)
Salt (to taste)
1 teaspoon black sesame seeds

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.

Nutrition Facts : Calories 53 kcal, Carbohydrate 11 g, Protein 1 g, Sodium 183 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

TROPICAL SLAW

Tropical Slaw image

This refreshing dish is an excellent accompaniment to any meal on a hot day. I also enjoy it during the cold months-the blend of crunch cabbage, sweet fruit and chewy coconut seems to mentally transport me to a warm tropical island. It goes over well at potlucks. -Anna Marie Nicholas, Americus, Georgia

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 can (20 ounces) pineapple tidbits
1 tablespoon lemon juice
1 medium firm banana, sliced
3 cups shredded cabbage
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 cup chopped walnuts
1 cup raisins
1/2 teaspoon salt
1 cup pineapple yogurt

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.

Nutrition Facts : Calories 269 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 165mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

TROPICAL CABBAGE SLAW

Tropical Cabbage Slaw image

Tropical Cabbage Slaw is a perfect complement to Cuban-style cuisine, grilled meats or fish or even sandwiches.

Provided by Lynne Webb

Categories Side Dishes

Time 15m

Number Of Ingredients 11

Ingredients

1 small head of green cabbage (shredded)
1 Anaheim pepper (seeded and chopped)
1 small red bell pepper (seeded and diced)
1/4 cup red onion (chopped)
1 nectarine (peeled and diced)
1/4 cup fresh cilantro leaves (minced)
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 tablespoons orange juice concentrate
2 tablespoons seasoned rice vinegar
1 tablespoon freshly squeezed lime juice

Steps:

Toss together in a large bowl the cabbage, Anaheim pepper, red bell pepper, red onion, nectarine and cilantro leaves. Drizzle on the vegetable oil, toss and season with salt and pepper.
Mix the orange juice concentrate, seasoned rice vinegar and lime juice in a small bowl. Pour over the cabbage mixture, toss well and adjust the seasoning if necessary.
Recipe adapted from "Miami Spice: The New Florida Cuisine" by Steven Raichlen

CARIBBEAN ISLAND COLESLAW

Caribbean Island Coleslaw image

After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 packages (14 ounces each) coleslaw mix
1 cup unsweetened pineapple tidbits
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1/2 cup finely chopped sweet red pepper
1-1/2 cups mayonnaise
1/2 cup unsweetened pineapple juice
3/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

Steps:

Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Tropical Slaw with Sweet & Sour Dressing image

Provided by Bobby Flay

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 ounces fresh pineapple, cut into 1/2-inch cubes
1 large, ripe mango, cut into 1/2-inch cubes
1/2 head red cabbage, finely shredded
3 green onions, green and pale green parts only, thinly sliced
1/4 cup roughly chopped fresh cilantro leaves

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.

TROPICAL CABBAGE SLAW

Tropical Cabbage Slaw image

This makes a nice tangy cabbage slaw with a crunch. Great for hot summer days. Serve it as a side dish or have it for lunch. The homemade dressing is the key to this cool salad.

Provided by Vseward Chef-V

Categories Pineapple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (8 1/4 ounce) can crushed pineapple in syrup
4 cups chopped cabbage
1 medium red apple, cored and chunked
1 cup shredded carrot
1 cup sliced celery
1/2 cup chopped green onion
1/2 cup toasted pecans (optional)
1 egg yolk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1 dash cayenne pepper
1/2 cup vegetable oil

Steps:

Drain pineapple, reserving 1/4 cup syrup.
Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside.
In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time.
Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.

Nutrition Facts : Calories 339.2, Fat 28.6, SaturatedFat 4, Cholesterol 47.2, Sodium 77.5, Carbohydrate 21.4, Fiber 4.5, Sugar 15.7, Protein 2.6

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In a medium bowl, whisk together the sugar/honey, lime juice, olive oil, vinegar and salt and ground black pepper. Pour the vinaigrette over the vegetables and toss to combine.
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