Pineapple Papaya Slaw Recipes

PAPAYA SLAW WITH SPICY HONEY VINAIGRETTE

Steps:

• For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
• For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.

PINEAPPLE SLAW

Steps:

• Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
• Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
• Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

PINEAPPLE-PAPAYA SLAW

Steps:

• Whisk together first 6 ingredients. Place remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 2 hours. Stir before serving.