Hawaiian Pineapple Honey Coleslaw
This coleslaw was developed for Theme Day at a hotel where I worked as a Sous Chef. I was asked to plan a menu for the employee cafeteria with a Luau theme. I always like to do fusion style dishes that make people say WOW that's not what I expected and this is a great example of it. It is coleslaw and Hawaiian.
This coleslaw was developed for Theme Day at a hotel where I worked as a Sous Chef. I was asked to plan a menu for the employee cafeteria with a Luau theme. I always like to do fusion style dishes that make people say WOW that's not what I expected and this is a great example of it. It is coleslaw and Hawaiian.
- Carbohydrate 19.6100443750354 g
- Cholesterol 0 mg
- Fat 43.92556 g
- Fiber 3.87319371534884 g
- Protein 2.169570625 g
- Saturated Fat 6.0925811875 g
- Serving Size 1 1 Serving (239g)
- Sodium 35.8100625001902 mg
- Sugar 15.7368506596865 g
- Trans Fat 1.2880958125 g
- Calories 467 calories
Step-by-step
- In a non-reactive sauce pan, reduce the pineapple juice by half, add the honey, then chill in an ice bath.
- When cool, whisk in the rice vinegar, sesame oil and extra virgin olive oil.
- Place the green cabbage, red cabbage, carrot and green onion in a large bowl.
- Pour the dressing over, and toss to coat.
- Season with salt and serve immediately.
Reducing pineapple juice over medium heat concentrates its natural sugars and acids, creating a robust base that holds up against heavy fats. Simmering eight ounces down to four ounces removes excess water without scorching the liquid, provided a stainless steel saucepan is used to prevent any metallic reactions with the fruit acid. Chilling this reduction thoroughly in an ice bath before adding the oils prevents the warm liquid from wilting the crisp green and red cabbage leaves upon contact.
Coleslaw has deep historical roots in European culinary traditions, evolving from minced cabbage salads into the mayonnaise and vinegar-dressed side dishes common today. The addition of tropical elements like pineapple juice and sesame oil shifts the flavor profile toward Pacific fusion styles, utilizing sweet and savory dimensions absent from standard picnic slaws. This fusion approach demonstrates how regional pantry staples can modernize traditional chopping techniques.
Emulsifying the reduction with extra virgin olive oil and sesame oil requires steady whisking to form a cohesive dressing that coats each shredded carrot and cabbage strand evenly. Slicing the green onion on a bias maximizes the surface area exposed to the dressing, releasing aromatic oils efficiently throughout the bowl. Salting the mixture immediately before serving draws out minimal moisture, preserving the necessary crunch of the raw vegetables.
Home cooks managing dietary preferences can easily adapt this dish without altering its structural integrity. Honey can be substituted with maple syrup at a one-to-one ratio for plant-based diets, while extra virgin olive oil provides a neutral enough fat to let the toasted sesame notes dominate the palate entirely.
