0 hours 0 mins
16 Oz. Bag Coleslaw mix
1 Cup Fresh pineapple, chopped
3 Green Onions, sliced
1/2 – 1 Jalapeno, finely minced
1 Tbsp. Fresh Basil, julienned
1 Tbsp. Fresh Italian Parsley, chopped
Kosher salt and Freshly ground black pepper to taste
1) In a large bowl, add the coleslaw, pineapple, onions, jalapeño, basil and parsley. Toss to mix.
2) In a small bowl, whisk the olive oil, vinegar and a large pinch of salt and pepper. Add the dressingto the fruit and vegetables and toss to coat. Taste and add more salt and pepper if needed.
This week I used it on my turkey burgers and WOW was it good. It just has unexpected flavor and a kick when you aren’t looking. Give this one a try.
It couldn’t be easier to make. You are just adding all the ingredients to a large bowl. A couple of frequently asked questions about picking and prepping pineapples.
To determine if a pineapple is ripe, you can use a few methods. First, check the color of the pineapple’s skin; a ripe pineapple should have a vibrant golden color. Next, I usually squeeze it. The pineapple should have give slightly without being too soft or mushy. Finally, I smell the base of the pineapple; if it is ripe, it will have a sweet and fragrant aroma.
To cut a pineapple, start by removing the crown (leafy top) and the base. Stand the pineapple upright and slice off the skin from top to bottom, ensuring your will remove the “eyes” (those are the brown spots on the pineapple. Once the skin is removed, cut the pineapple into the shapes you need for the recipe. (rings, chunks, etc.) You should also core the pineapple by cutting out the tough center portion. If all of that seems like a lot of work, do like I do and use this handy dandy pineapple cutter. It works great and really speeds up the process. For about $10 it is worth the investment if you love pineapple as much as I do.
Yes, pineapple can be frozen. First, peel and core the pineapple, then cut it into desired shapes or chunks. Place the pineapple pieces on a baking sheet in a single layer and freeze them for a few hours until firm. Transfer the frozen pineapple to an airtight container or freezer bag and store it in the freezer. Frozen pineapple is great for smoothies, desserts, or as a refreshing frozen snack. Try my Healthy Pineapple Whip and Whipped Coconut Cream with Pineapple & Macadamia Nuts dessert recipes. So good! Lately, I’ve even been grating them to create a pineapple dessert. Fun!
Yes, I use pineapple in savory dishes all the time. It adds a touch of sweetness and acidity. Check out my Pineapple Shrimp Bowls and my Pork Kebabs and Pineapple Rice with Macadamia Nuts for fun dinner options using pineapple. It is a common ingredient in various cuisines, such as Hawaiian and Asian. Pineapple can be grilled or roasted and used in savory dishes like stir-fries, salads, salsas, and marinades.
Then, whisk up your dressing (the secret ingredient) using Patricia and Paul’s basil olive oil and pineapple balsamic vinegar. Doesn’t that combo sound great? (It is!). If you don’t have those products, don’t let it stop you from making this coleslaw. You can always purchase them through the links above or use plain olive oil and white balsamic vinegar. The fresh pineapple will come through in the dish without the use of the artisanal olive oil and vinegar but boy, do they add a lot of flavor.
Top the salad with the dressing and toss to coat. Add salt and pepper and taste. Adjust the seasoning as needed. Then, make sure you let this chill in the fridge for about an hour. That will let all the flavors meld together. Then it is ready to serve as a side or a topping on your favorite summer foods. Enjoy.
Want to try some of my other favorite summer salads? Check these out: