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