Pineapple Macadamia Slaw

by Christin Mahrlig on August 5, 2013

in Side Dishes

Pineapple Macadamia Slaw Today I bring to you yet another recipe using Macadamia Nuts! And I think this one might be my favorite. Oh! Nuts was generous to give me a bag of their delicious macadamia nuts to try in some recipes. I’ve used them in banana pancakes, white chocolate macadamia nut muffins, as a salad topper, and to crust chicken tenders. Pineapple Macadamia SlawPineapple Macadamia Slaw is a slaw with a tropical flair, perfect for your next cookout or block party. This isn’t any boring ole coleslaw recipe with soggy cabbage drowning in a sugary, watery dressing. It has tons of flavor coming from a lot of different places. A creamy mayonnaise base is given a little Asian flair with some soy sauce and sesame oil.  Jalapeno balances out the sweetness of the diced pineapple. And my favorite ingredients are the macadamia nuts and shredded coconut. In fact, you may just want to go ahead and double the quantities of those ingredients, because you’re going to be picking through the coleslaw to get to them.

Pineapple Macadamia Slaw is the perfect side to serve with grilled fish or on a chicken sandwich. You can also use it as a condiment to give hot dogs a tropical flair.

Pineapple Macadamia Slaw

Pineapple Macadamia Slaw
 
Recipe type: Side Dish

Ingredients
  • ½ cup mayonnaise
  • ¼ cup cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 5 cups thinly sliced green cabbage
  • 1 large carrot, cut in 2-inch pieces and julienned
  • 3 green onions, sliced
  • 1 ½ cups fresh, diced pineapple
  • 1 jalapeno, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons unsweetened shredded coconut
  • ½ cup roasted macadamia nuts

Instructions
  1. In a large bowl, whisk together mayonnaise, cider vinegar, soy sauce, sesame oil, and sugar.
  2. Add cabbage, carrots, pineapple, green onion, and jalapenos. Toss to mix everything.
  3. Refrigerate for at least 1 hour. Top with cilantro, coconut, and macadamia nuts before serving.

Notes
Makes 6-8 servings.

 Disclosure: I was given a free bag of nuts from Oh! Nuts, but was not compensated to write this post.

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{ 10 comments… read them below or add one }

Bam's Kitchen August 6, 2013 at 9:46 pm

The pineapple and macademia nut make this dish special. Last night we made Tonkatsu with a Japanese slaw. However, yours sounds delightful and interesting.

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Laura Dembowski August 6, 2013 at 1:11 pm

The flavors in this sound fab! The sweet pineapple and crunchy macadamias – yum!

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Marcie August 6, 2013 at 12:07 pm

This sounds fantastic! I make slaws all the time, but I’ve never made one with a tropical flair. I love everything in here!

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Amy @ Elephant Eats August 6, 2013 at 9:36 am

This looks really tasty! I would never think to put pineapple in my slaw but it sounds like it would add the perfect touch…and of course I love any recipe involving cilantro :)

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Christin Mahrlig August 6, 2013 at 6:25 pm

Thanks Amy! It was the first time I put pineapple in slaw and I lved it!

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Consuelo @ Honey & Figs August 6, 2013 at 3:08 am

This slaw looks out-of-this-world delicious, I can only imagine how crunchy and awesome the macadamia nut and coconut bites must be… and tropical slaw with an asian flare?? Well, now that’s too fantastic to be true. This recipe is amazing, Christin! x

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Anne ~ Uni Homemaker August 6, 2013 at 2:31 am

I bet that macadamia nut really gives is flavor and texture to this slaw. This looks delicious Christin!

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Kristi @ Inspiration Kitchen August 5, 2013 at 9:03 pm

Oh yum! These look PERFECT for summer! I love macadamia nuts and pineapple! What a wonderful twist on slaw – I’m in!

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Matt @ The Athlete's Plate August 5, 2013 at 7:44 pm

I >3 macadamia nuts :)

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Christin Mahrlig August 5, 2013 at 9:54 pm

Me too Matt!

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