I love making this slaw with spicy chicken wings or 5 spice pulled pork. I’ll get those recipes posted soon. It’s a great side dish to cool things down and I served this the first night of Sage’s VIP Retreat in January. This is a great recipe to prep ahead of time. I recommend buying finely shredded green cabbage in the bag along with prepared shredded carrots in the bag to save time. I do prefer to cut the purple cabbage fresh, as finely as I can vs. shredding it. Simply because cutting it avoids the mess that shredding makes. Also, remember to not add the dressing till right before you serve it so the slaw stays crunchy – trust me it’s best that way!
Ingredients
Slaw
- 3 cups Shredded Cabbage
- 1 cup Julianne Cut Carrots
- 1 cup Purple Cabbage thinly sliced
- 1/4 cup Diced Fresh Mint
- 1 cup Diced Fresh Pineapple
Slaw Dressing
- 1/2 cup Poppy Seed Dressing I like Brianne's Brand
- 1/3 cup Rice vinegar
- 1/4 cup olive oil
- 1 tsp Jane's Mixed up Salt
Servings: servings
Instructions
- Prep the cabbages, carrots, mint and pineapple and place in a large bowl and set aside.
- In small bowl, whisk the poppy seed dressing, olive oil, rice vinegar and Jane's salt. Add dressing to the veggies just before serving.
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