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Hawaiian Beach Club Coleslaw

It’s fun to serve something and have someone call it extraordinary.  And that’s exactly the response I received when I handed Jeff (who actually IS a fairly un-biased critic) a plate with a pile of slow cooker Kalua pork and this Hawaiian Beach Club Coleslaw on a toasted bun.

Jeff had just finished lunch about an hour before, but I needed a taste tester so I handed him this anyway and asked for his opinion. Never one to shirk from a duty, Jeff threw himself on that unexploded grenade and took a bite.

 

And then took another bite.

 

And then said… “extraordinary.”

And then proceeded to finish the whole thing and followed me back to the kitchen, looking around expectantly for some extra bits that just might have been left laying around.

Yep.  I think we have a winner.   This Hawaiian Beach Club Cole Slaw is inspired by the Lava Lava Beach Club on the Kona Coast of the Big Island of Hawaii.   If you’re ever on the Big Island you should drop by.  It’s a wonderfully relaxed place to sit with your toes in the warm sand.  Can’t you just picture yourself here…

My Hawaiian Beach Club Coleslaw is inspired by this place.  The slaw is great on a Kalua Pork sandwich (stay tuned – recipe coming soon) or on fried fish tacos (I’ll also be posting this one shortly too).  You can make it with packaged coleslaw, like I did for the Kalua Pork sandwich, or shave some green and red cabbage – like I did for the fried fish tacos.  Either way, it’s fabulous.

And if you’re looking for an OUT OF THIS WORLD summer activity – it’s also a perfect dish for a summer luau. While you’re a it, take a minute and click here to see just how much fun a Summer Luau Party can be!!   (And just how EASY it is to pull together with my recipes.)

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5 from 2 votes
Hawaiian Cole Slaw
Print
Hawaiian Beachcomber Coleslaw
Prep Time
10 mins
Total Time
10 mins
 

1.5 ounce servings (4 cups = 9 ounces)

Course: Side Dish
Servings: 6 servings
Author: Betsy Edwards
Ingredients
For the Dressing
  • 1/2 teaspoon ginger freshly grated
  • 1/4 cup rice vinegar
  • 1 and 1/2 teaspoons balsamic vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon black sesame seeds
  • 1 tablespoon lime juice
  • 2 teaspoons honey
For the Slaw
  • 1 cup pineapple diced into 1/2 inch cubes
  • 1 (14 ounce) package coleslaw cabbage mix (or 1 head green and 1 head red cabbage
  • 1 cup mango diced into 1/2 inch cubes (optional)
Instructions
In a medium bowl combine all dressing ingredients.
  1. Chop pineapple, and mango if using, into 1/2 inch cubes and mix with coleslaw.  

MAKE AHEAD NOTE - Can be made to this point up to 1 day ahead.
  1. If making your own slaw, shave thin slices off the cabbage heads.  Otherwise, use packaged coleslaw cabbage mix.  Toss slaw with dressing.  Refrigerate until ready to serve.

Recipe Notes

This is very good on its own, and EXTRAORDINARY on a Kalua Pork sandwich with a toasted bun.

 

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