Serves 6 to 8
In a bid to get lighter and away from all that mayo in regular coleslaw I developed this tasty salad. Crisp veggies in a delicious pineapple vinaigrette. If anything, this gets better upon standing.
4 or 5 cups of thinly sliced and chopped green cabbage
(about 1/2 head)
2 medium carrots, peeled and coarsley shredded
3 spring onions, trimmed and thinly sliced
1 cup of pineapple tidbits (drain and save the juice)
1/2 cup of chopped dates
For the vinaigrette:
1/2 cup pineapple juice
2 TBS rice wine vinegar
1 TBS finely minced shallot
3 TBS sunflower oil
sea salt to taste
black pepper to taste
Combine the cabbage, carrots, spring onions, pineapple and dates in a large bowl. Toss together well.
Whisk together all the ingredients for the dressing and then pour it over the slow, tossing to combine. Let sit for an hour or so before eating. If you would like to add some delicious heat you can also stir a couple of teaspoons of sweet asian chili sauce into the vinaigrette. Enjoy!!