This crunchy slaw combines flavors of Thailand, China, and Japan. It is a perfect accompaniment to fried chicken thigh sandwiches, fruit salad, pulled pork, or any summer picnic fare. Amounts are easily adjustable for larger groups.
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For the slaw
1 cup pineapple tidbits (about ¼ pineapple)
2 Tbsp Sriracha Lime Balsamic Vinegar
1 carrot, grated
4-5 scallions, thinly sliced
½ head green cabbage, thinly sliced
¼ cup cilantro leaves, chopped
12-15 mint leaves, chiffonade
½ cup sliced almonds, toasted
For the dressing
1 Tbsp Sriracha Lime Balsamic Vinegar
1 Tbsp tamari (soy sauce)
1 Tbsp furikake Seasoning (or toasted sesame seeds)
½ tsp. Thai Spice Seasoning
1 Tbsp hoisin sauce
3 Tbsp Thai Basil Olive Oil
½ tsp. salt
1 Tbsp lime juice
Preheat broiler. Toss pineapple with Sriracha Lime Balsamic Vinegar and broil until golden, about 12-15 minutes. Meanwhile, combine slaw ingredients in a medium bowl and whisk dressing ingredients in a separate bowl. Add warm pineapple to dressing and allow to cool completely. Combine, dressing and slaw. Allow to marinate an hour or so for maximum flavor.
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