pineapple-mint coleslaw

i made one of my favorite versions of coleslaw today, which i have called pineapple-mint coleslaw. this recipe was inspired by a Vietnamese cole slaw recipe i found at Recipezaar. i added the pineapple and substituted ponzu sauce for the fish sauce. (Recipezaar has since published my recipe here, including nutrition facts.)

Pineapple-Mint Coleslaw

2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar (or mirin)
3 tablespoons lime juice
3 tablespoons ponzu sauce
2 tablespoons vegetable oil
black pepper

Whisk the above ingredients together in a small bowl or 1-cup measuring glass; set aside for half an hour.

Salad Ingredients:
1 small head of green cabbage, shredded
8 stalks of mint, stalks removed and leaves chopped coarsely (reserve a few leaves for garnish)
1 20oz can of pineapple chunks, drain juice for other use, slice chunks into smaller chunks (or use pineapple tidbits)

While dressing is set aside to meld, combine shredded cabbage, mint leaves, and pineapple chunks in a large glass mixing bowl and toss gently.

When dressing is ready, pour over salad ingredients and gently mix. Add salt and pepper to taste, if necessary. Garnish with reserved mint leaves and serve.

i have made this coleslaw and refrigerated it overnight before taking it to a potluck. the cabbage and mint leaves will wilt slightly, but the coleslaw tastes great when the dressing has been allowed to meld with the salad ingredients.

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ultimate turtle brownies

doesn't this look decadent? i just had to bookmark this here for later use. check out the recipe here by Kitarra of Cooking Debauchery.

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Blue Lotus
is one of my flickr.com contacts. she's a Canadian living in suburban Tokyo and has a great blog on Japanese food and culture accompanied by great photography. her blog has been nominated by Well Fed Network as 1 of 5 nominees in the Best Food Blog - City category. Visit Blue Lotus and vote here for her.