Add a hint of tropical freshness to the slaw by adding thinly sliced fresh Pure Gold Pineapple to the mix. We’ve used a bag of slaw mix in this recipe – a fancier one with kale, but a plain one would work just as well – it’s a handy shortcut perfect for mid-week meals. Serve as a side to grilled fish, chicken, pork or beef. Or, prepare as a delicious salad in its own right, dotted with hot-smoked or leftover cooked salmon, smoked or roasted chicken, or even canned tuna.
1 (350g) bag of coleslaw mix (see note above)
3 tablespoons coconut flakes
Salty-Sweet Coconut Dressing
½ cup coconut milk
Zest from ¼ lime
2 tablespoons lime juice
1 teaspoon fish sauce
1 tablespoon rice syrup or honey
300g hot-smoked salmon or leftover grilled salmon
300g roasted or smoked chicken
190g canned tuna in oil or spring water
Peel pineapple and cut in half lengthways. You will need about a quarter of the whole pineapple for this recipe - remaining pineapple can be cut into chunks stored in an airtight container in the fridge for up to 5 days – perfect for snacking.
Using a mandolin slicer or knife slice pineapple into paper thin slices. Toss with the coleslaw mix and dressing.
Serve as a side to barbecue meats or fish, or dot with the serving add ons to turn the side into a meal.