This coleslaw was developed for Theme Day at a hotel where I worked as a Sous Chef. I was asked to plan a menu for the employee cafeteria with a Luau theme. I always like to do fusion style dishes that make people say "WOW! that's not what I expected" and this is a great example of it. It is coleslaw, and Hawaiian.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 8

salads side dish vegan vegetarian hawaiian cabbage summer sweet white meat free tree nut free nut free gluten free red meat free shellfish free contains honey dairy free pescatarian

8 ounces pineapple juice
2 ounces honey
1 tbsp rice vinegar
1 tbsp sesame oil
12 ounces extra virgin olive oil
1 head green cabbage shredded
0.25 head red cabbage shredded
1 medium carrot shredded
4 green onion green part only, sliced on a bias
taste salt

Carbohydrate 19.6100443750354 g
Cholesterol 0 mg
Fat 43.92556 g
Fiber 3.87319371534884 g
Protein 2.169570625 g
Saturated Fat 6.0925811875 g
Serving Size 1 1 Serving (239g)
Sodium 35.8100625001902 mg
Sugar 15.7368506596865 g
Trans Fat 1.2880958125 g
Calories 467 calories

salad

In a non-reactive sauce pan, reduce the pineapple juice by half, add the honey, then chill in an ice bath. When cool, whisk in the rice vinegar, sesame oil and extra virgin olive oil. Place the green cabbage, red cabbage, carrot and green onion in a large bowl. Pour the dressing over, and toss to coat. Season with salt and serve immediately.

Hawaiian Pineapple Honey Coleslaw

Ingredients

Nutrition facts