Pacific Cole Slaw Recipes

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HAWAIIAN COLE SLAW



Hawaiian Cole Slaw image

This is excellent served with pulled pork. Its a nice mix of sweet, tangy, and crunchy.

Provided by Momof2andPup

Categories     Salad     Coleslaw Recipes     With Mayo

Time 10m

Yield 16

Number Of Ingredients 9

1 (8.5 ounce) package coleslaw mix
1 (15 ounce) can crushed pineapple, drained
½ cup finely chopped onion
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon dried cilantro
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Mix coleslaw mix, pineapple, and onion together in a bowl.
  • Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

Nutrition Facts : Calories 86.4 calories, Carbohydrate 8.4 g, Cholesterol 3.8 mg, Fat 5.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 116.4 mg, Sugar 5.8 g

HAWAII COLESLAW



Hawaii Coleslaw image

Hawaii coleslaw recipe is sweet with pineapple and crunchy with both green and red cabbage. Authentic Hawaiian flavors & easy side dish.

Provided by The Typical Mom

Categories     Appetizer     Salad     Side Dish

Number Of Ingredients 10

3 c red cabbage (shredded)
3 c cabbage (green, shredded)
1 c carrots (peeled and shredded)
3 tbsp cilantro (fresh, chopped)
1 c mayonnaise
1/3 c apple cider vinegar
1/4 c brown sugar
1/2 tsp salt
1/4 tsp pepper
20 oz pineapple (tidbits, drained)

Steps:

  • In a bowl whisk together mayo, apple cider vinegar, brown sugar, salt and pepper until smooth.
  • Inside a large bowl mix together both cabbages, carrots and cilantro.
  • Pour sauce over the top of the cabbage and toss to coat. Gently fold in pineapple at end. Best if covered and refrigerated for at least one hour before serving.

Nutrition Facts : ServingSize 1 oz, Calories 139 kcal, Carbohydrate 11 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 176 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 8 g

PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW



Pacific Rim Pork Sandwiches With Hoisin Cole Slaw image

From Cooking Light, the notation in the magazine says the pork is also good stir-fried with Asian veggies served with rice.

Provided by kitchenslave03

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons fresh ginger, peeled and minced
3 tablespoons low sodium soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon dark sesame oil
1 1/2 teaspoons hot Chinese mustard
1/4 teaspoon five-spice powder
1 garlic clove, minced
1 lb pork tenderloin, trimmed and cut in 1/4 inch slices
2 tablespoons seasoned rice wine vinegar
1 tablespoon hoisin sauce
1 teaspoon fresh ginger, peeled and minced
2 teaspoons dark sesame oil
1 teaspoon low sodium soy sauce
1/4 teaspoon hot Chinese mustard
1 garlic clove, minced
2 1/2 cups coleslaw mix
1/4 cup green onion, sliced
4 hamburger buns with sesame seeds, toasted

Steps:

  • Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
  • Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
  • Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
  • Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.

Nutrition Facts : Calories 431.4, Fat 14.3, SaturatedFat 3.5, Cholesterol 75.3, Sodium 1026.4, Carbohydrate 35.1, Fiber 2.7, Sugar 9.5, Protein 29.6

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