Friday, June 30, 2017

Sweet Tropical Mango Pineapple Coleslaw

My family gets experimented on a lot. I am always trying out new things on them. Sometimes they are a wild success and other times...  well, not so much. 

My mom has a huge summer party at the beginning of the summer. It is glow stick dance party and it is huge. If you follow me on instagram or social media, then you have seen all the pictures. It is wild fun!

We have a huge potluck dinner and this year, my mom got smoked pork and beef brisket. I was in charge of make a coleslaw to go with. This is prime experimenting time!

This recipe ends up tasting almost traditional with the addition of the celery seeds, but the pineapple and mango along with the orange in the dressing make it really bright and make it taste like a whole lot more than just cabbage. 

I used a bagged shredded super food mix.  It has cabbage as well as kale, brussels sprouts and broccoli stems. I really like it, as cabbage can get well, a little bit plain. 

You can also make this right before you want to serve it, because with the added citrus and all the fruit juices, you don't need to sit it too long to marinate. You can make it and then it can chill when you finish up the rest of the meal (or clean up the kitchen) and then it is ready to go. 


2 cups Super Foods coleslaw mix (or any chopped cabbage mix)
1/2 red bell pepper, finely diced
1 rib celery
1/3 cup sliced green onions
3 heaping tablespoons chopped cilantro
1/2 cup diced mango
1/2 cup diced pineapple

3 tablespoons mayonnaise
1 tablespoon cider vinegar
1 1/2 tablespoons fresh orange juice
1 teaspoon dijon mustard
1 teaspoon celery seed
1 tablespoon sugar
1 heaping teaspoon orange zest (buy 1 orange and use for juice and zest)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon onion powder


Combine all slaw ingredients and gently toss.  

Whisk dressing ingredients together.  

Add dressing to slaw and toss gently until everything is lightly coated.  

Chill for 15 minutes.