“This is one of my favorite versions of coleslaw. Inspired by Vietnamese Coleslaw, I added pineapple and substituted ponzu sauce for the fish sauce.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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).

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