Banish boring coleslaw forever! This asian broccoli slaw is the perfect sidekick to your bbq, tacos or pulled pork sandwiches. It’s so good you might never touch regular coleslaw again.
Really? Are we really talking about coleslaw again? This topic seems to be brought up here a lot. (In case you are new here the original “adventure bite” for me was coleslaw). I seriously think that now that I am over my aversion to the stuff that it’s opened a whole new realm of possibilities for our food. Creamy slaw, vinegar slaw, sweet slaw?!? Eat all the slaw.
This slaw was inspired by a little local food truck that is parked just down the way from our house. The ladies there serve awesome Caribbean jerk chicken along with a jicama carrot version of this salad and a ridiculously creamy macaroni and cheese casserole. I decided to play around with some flavors and from the moans of happiness we heard when we served this with our Asian Pulled Pork Lettuce Cups and our Cucumber Avocado Salad at Phin’s party, I think we did pretty darn good.
The first time I made it I used jicama and cabbage, but in the rush of getting everything pulled together for the party I realized I was a bit pressed for time and saw these two containers of broccoli slaw I had grabbed on a whim from the produce section at Fred Meyers. Bingo! I roughly chopped the two containers of slaw, chopped up the fresh pineapple, and added in rice vinegar and salt and pepper.
Perfection that is ridiculously easy and so delicious.
- 2 containers broccoli slaw (ours had shredded broccoli stems, carrots and red cabbage)
- 1 fresh pineapple or 1 container of fresh cut pineapple
- ½ cup rice vinegar
- ¼ cup cilantro, chopped
- Coarse black pepper and salt to taste
- If using a fresh pineapple remove the ends, and skin. Cut into quarters and remove core from each piece. Slice each quarter into quarters and dice slices. Set aside in large mixing bowl.
- Pour out broccoli slaw onto large cutting board and roughly chop each each direction in a grid to create bite sized pieces.
- Add slaw to mixing bowl and add rice vinegar, pepper and salt. Toss and adjust seasoning or add more vinegar if needed.
I’ve always been a bit averse to slaw because I hate mayo– but rice wine vinegar is something I can get on board with 🙂 And the pineapple! What a fun summer side dish.