Time for more tropical goodness! This recipe is a snap to throw together and includes multiple ingredients mentioned in Swiss Family Robinson: pineapple, cabbage, carrot, and lime. Plus, it’s dotted with cute little carrot hearts. Let’s make some Pineapple Slaw!

Pineapples turn up regularly in Swiss Family Robinson, so even though I used them in my Seared Salmon with Pineapple Mango Chutney, I wanted to use them again. I loved the idea of a cold, fresh side dish to pair with my salmon entree, so I went hunting on Pinterest and found this Hawaiian Slaw recipe from The Skinny Fork. I love that it uses so many ingredients from the book, and it has a touch of gingery, peppery spice to complement the chutney in my entree. Plus, how cute are those little veggie hearts??? I just made a few minor changes to suit what I had in the fridge.

With the weather heating up, this refreshing, sweet-n-spicy side dish is the perfect thing to keep in mind when those sweltering summer days are upon us. Enjoy!

 A

Hawaiian Slaw

“Rich tropical vegetation flourished on every side: the tall stately palms, surrounded by luxuriant ferns. . . aloe, jasmine and sweet-scented vanilla; the Indian pea and, above all, the regal pineapple, loaded the breath of the evening breeze with their rich perfume. The boys were delighted with the pineapple. . .”

— Swiss Family Robinson

 

INGREDIENTS:

• For the Slaw
  • 2 cups tri-color coleslaw mix, packed
  • 1 cup chopped pineapple, fresh or canned
  • 1 medium carrot, optional
• For the Dressing
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp fresh ginger, grated
  • 2 tsp lime juice
  • 1 tsp sesame seeds (black, white, or a mix)
  • 1/8 tsp red pepper flakes, optional

 

Makes approx. 3 cups slaw

 

INSTRUCTIONS:

1. FOR THE SLAW. In a medium bowl, stir together the slaw mix and pineapple. To make the carrot hearts, peel a medium carrot and cut a small angular wedge out of the top. Cut the sides at a downward angle so they meet at a point at the bottom. Along the top on either side of the wedge, use small rotating cuts to create a curve to create the two bumps at the top of the heart. Cut width-wise into small hearts. You can also fine-tune the bumps after you have the individual pieces (it’s easier than doing it with one long carrot, but it takes longer). Stir the hearts into the bowl.
2. FOR THE DRESSING. In a small bowl, whisk together all the dressing ingredients until fully combined. Drizzle over the slaw and toss to combine. You may not need to use it all, so I recommend tossing in about half the dressing and adjusting from there.
3. Serve alongside Seared Salmon with Pineapple Mango Chutney.

   

A

A

Check out my other tropical fruit recipes!

Beatrice Salad from a Series of Unfortunate Events

What the Wild Things Eat: Tropical Fruit Salad

Very Hungry Caterpillar Hot Dog Bar

Pineapple Ticking Crocodile from Peter Pan

Key Lime Coins from Treasure Island