Slaw With Fresh Pineapple

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1/2 head red cabbage, thinly sliced (about 4 to 5 cups)
• 2 carrots, peeled and shredded
• 3 scallions, light green parts only, thinly sliced crosswise
• 12 ounces pineapple, cored and peeled (about half a pineapple)
• 1/2 cup pineapple juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon shallot, finely minced
• 3 tablespoons grapeseed oil (i like peanut oil)
• 1/4 teaspoon kosher salt
• 2 -3 tablespoons chili sauce, asian sweet

Recipe

• 1 combine the cabbage, carrots and scallions in a large resealable plastic food storage bag. seal and refrigerate until ready to use. cut the pineapple into 1/2-inch dice and place in a separate plastic food storage bag; seal and refrigerate until ready to use.
• 2 just before serving, whisk together the pineapple juice, vinegar, shallot, canola or grapeseed oil and salt in a small bowl. transfer the vegetables to a large serving bowl and add the dressing, stirring to mix well. toss in the pineapple and 2 or 3 tablespoons of asian sweet chili sauce, if desired, and serve.