Ingredients

The following ingredients have 6 Servings
  • ½ cup All-Purpose Stir-Fry Sauce
  • 1 pound green cabbage (cored, and finely shred)
  • 1 pound red cabbage (cored, and finely shred)
  • 1 tablespoon Diamond Crystal kosher salt (or 1½ teaspoons table salt)
  • 2 medium carrots (peeled and finely sliced)
  • 1 cup canned pineapple tidbits in 100% pineapple juice (drained)
  • ¼ cup roasted and salted macadamia nuts ( roughly chopped)
  • 2 teaspoons toasted sesame seeds
  • 2 scallions or green onions (thinly sliced)

Instruction

  • Shake up a jar of All-Purpose Stir-Fry Sauce or grab it from the refrigerator. This is your easy-peasy pineapple coleslaw dressing!
  • Toss the cabbage and salt in a large colander. Leave it for 1 to 4 hours or until the cabbage mixture wilts and liquid is released. The resulting texture should be squeaky and crunchy.
  • Rinse the cabbage in the colander to wash off some of the salt. Gently press the cabbage to drain the water and then transfer the cabbage to a clean kitchen towel or paper towels and thoroughly pat dry. You can store the salted, wilted, and drained cabbage in a sealed container in the fridge for up to 24 hours.
  • Transfer the cabbage to a large bowl and add the carrots, and pineapple. Pour in the All-Purpose Stir-Fry Sauce and toss well to combine.
  • Chill the coleslaw, covered  in the refrigerator, for about 30 minutes. (You can skip this step, if you don’t care that the slaw is room temperature.)
  • When you are ready to serve the pineapple coleslaw, transfer it to a pretty serving dish. Taste for seasoning, and add more All-Purpose Stir-Fry Sauce if needed.
  • Toss in the chopped macadamia nuts, sesame seeds, and sliced scallions. Enjoy!