With all of the assorted family gatherings in Spring, it seems that slaw always winds up on the table. Slaw can be one of two thing, a tedious over used and bland side dish or a fairly neutral palette that can be dressed for multiple occasions. I, of course, wanted to find a new tropical twist. SO here we go...Pineapple Slaw.
1 head of green cabbage
1 large carrot
1 medium sized pineapple
6 ounces of unsweetened pineapple juice
2 tablespoons of white wine vinegar
1/4 cup of vegetable oil
1 teaspoon of granulated sugar
1/2 teaspoon of salt
Clean and shred the cabbage. Clean and finely shred the carrot. Peel and core the pineapple. Remove one or two rings for garnish. Dice the remaining pineapple into 1/2 inch cubes.
Dissolve the sugar and salt in the pineapple juice. Place the diced pineapple, shredded cabbage and carrot in a non-reactive bowl. Dress with the vinegar, oil and pineapple juice mixture. Toss and refrigerate for at least 1 hour. Garnish with the pineapple ring and serve.