Pineapple-Mint Coleslaw

Name: Pineapple-Mint Coleslaw
Ingredients: 2 garlic cloves, minced; 2 tablespoons sugar; 3 teaspoons rice wine vinegar or 3 teaspoons mirin; 3 tablespoons lime juice; 3 tablespoons ponzu sauce; 2 tablespoons vegetable oil; black pepper; 1 small green cabbage, shredded; 8 stalks of fresh mint, stalks removed and leaves chopped coarsely (reserve a few leaves for garnish); 1 (20 ounce) can pineapple chunks, drain juice for other use, slice chunks into smaller chunks (or use pineapple tidbits)

10 ingredients

5 steps

Ingredients

2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar or 3 teaspoons mirin
3 tablespoons lime juice
3 tablespoons ponzu sauce
2 tablespoons vegetable oil
black pepper
1 small green cabbage, shredded
8 stalks of fresh mint, stalks removed and leaves chopped coarsely (reserve a few leaves for garnish)
1 (20 ounce) can pineapple chunks, drain juice for other use, slice chunks into smaller chunks (or use pineapple tidbits)

Directions

1

Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.
2

While dressing is melding, combine remaining ingredients in a large glass mixing bowl.
3

When dressing is ready, pour dressing over salad ingredients and gently mix.
4

Add salt and pepper to taste, if necessary.
5

Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).