Asian Fusion Slaw

This crunchy slaw combines flavors of Thailand, China, and Japan. It is a perfect accompaniment to fried chicken thigh sandwiches, fruit salad, pulled pork, or any summer picnic fare. Amounts are easily adjustable for larger groups.

This Recipe includes the following products from The Olive Groove. Click on each to see its full description.

Thai Basil Olive Oil
Sriracha Lime Balsamic Vinegar
Thai Spice Seasoning

Ingredients

For the slaw

1 cup pineapple tidbits (about ¼ pineapple)

2 Tbsp Sriracha Lime Balsamic Vinegar

1 carrot, grated

4-5 scallions, thinly sliced

½ head green cabbage, thinly sliced

¼ cup cilantro leaves, chopped

12-15 mint leaves, chiffonade

½ cup sliced almonds, toasted

For the dressing

1 Tbsp Sriracha Lime Balsamic Vinegar

1 Tbsp tamari (soy sauce)

1 Tbsp furikake Seasoning (or toasted sesame seeds)

½ tsp. Thai Spice Seasoning

1 Tbsp hoisin sauce

3 Tbsp Thai Basil Olive Oil

½ tsp. salt

1 Tbsp lime juice

Preparation

Preheat broiler. Toss pineapple with Sriracha Lime Balsamic Vinegar and broil until golden, about 12-15 minutes. Meanwhile, combine slaw ingredients in a medium bowl and whisk dressing ingredients in a separate bowl.  Add warm pineapple to dressing and allow to cool completely.  Combine, dressing and slaw.  Allow to marinate an hour or so for maximum flavor.