Tangy Poppyseed and Pineapple Coleslaw

18 Mar

Pineapple-Poppyseed ColeslawIf you use packaged coleslaw mix, this recipe is very easy.

I don’t like gloppy coleslaw and so I made one recipe of dressing stretch for  a whole cabbage, shredded – the equivalent of two bags of coleslaw mix – and it worked very well. If there’s carrot in your packaged coleslaw mix, you can eliminate the grated carrot, but do add the scallions.

You might want to add a little more than a dash of red pepper flakes – maybe ¼ to ½ tsp. – to give it a little extra zip. If you don’t want to make a lot of coleslaw, use half the dressing ingredients, or make the full amount and save half for another time. It should last several weeks in the fridge.

Ingredients:

1 (8-oz.) can crushed pineapple with juice (or whiz a quarter of a  fresh pineapple, cut into chunks, in the food processor)
½ tsp. salt
Dash of red pepper flakes
1 tsp. finely minced fresh ginger, optional
⅓ cup cider vinegar
3 Tbs. sugar
1 Tbs. cornstarch
1 (1-lb.) bag coleslaw greens or 8 cups mixed shredded green and red cabbage
4 scallions, thinly sliced
1 large carrot, grated
1½ tsp. poppy seeds
¼ cup mayonnaise

Directions:

In a small saucepan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together until cornstarch is dissolved. Bring to boil over medium-high heat, stirring constantly. Cook until dressing is thickened, 3 to 5 minutes. Cool to room temperature.

Place shredded cabbage, scallions, carrot and poppy seeds in a large bowl. Stir mayonnaise into the cooled dressing mixture. Add dressing to the vegetables, and toss well to coat.

Serves 6

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2 Responses to “Tangy Poppyseed and Pineapple Coleslaw”

  1. smboschan@aol.com March 18, 2014 at 6:59 pm #

    Are poppy seeds kosher for Passover? Because by changing the corn starch to potato starch, this could be a Passover recipe.

    Suzi

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