Pineapple Mint Coleslaw Recipes

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

SPICY PINEAPPLE SLAW

Steps:

• In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
• Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

PINEAPPLE-MINT COLESLAW

Steps:

• Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.
• While dressing is melding, combine remaining ingredients in a large glass mixing bowl.
• When dressing is ready, pour dressing over salad ingredients and gently mix.
• Add salt and pepper to taste, if necessary.
• Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).

PINEAPPLE COLESLAW

Steps:

• In a large bowl, combine the first three ingredients. (You can add some salt and pepper too if you'd like)
• Add mayonnaise and toss to coat. Cover and refrigerate for at least 1 hour. Serves 4.

TROPICAL PINEAPPLE MANGO COLESLAW

Steps:

• Mix all ingredients except the nuts and Huli Huli sauce in a large bowl.
• Drizzle the sauce over the salad and toss to mix.
• At serving time, top with chopped nuts. Garnish with fresh mint.

CITRUS PINEAPPLE COLESLAW

Steps:

• In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

PINEAPPLE APPLE SLAW

Steps:

• Mix pineapple, coleslaw mix, apples, and yogurt in a large bowl. Refrigerate until completely chilled.

TRI-COLOR BELL PEPPER, PINEAPPLE COLE SLAW

Steps:

• Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint.
• In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.