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 of fish tacos with this (easy) wonderful Hawaiian Beach Club Coleslaw. And I got the same response AGAIN with a pile of Slow Cooker Kalua Pork and this coleslaw on a buttery crunchy 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…
The slaw is great on a Kalua Pork sandwich or on fried fish tacos (I’ll also be posting this one shortly too). You can make it with packaged coleslaw, like I did with my wonderful pulled pork, or shave some green and red cabbage and omit the carrots – and use it on 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.)
Or, if you simply would like a virtual romantic interlude in Hawaii, try one of these amazing 10 minute Virtual Vacations.
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1.5 ounce servings (4 cups = 9 ounces)
- 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
- 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
In a medium bowl combine all dressing ingredients.
Chop pineapple and mango into 1/2 inch cubes and add to the dressing.
When ready to serve, if making your own slaw, shave thin slices off the cabbage heads. Otherwise, toss prepared coleslaw cabbage mix with dressing. Refrigerate until ready to serve.
This is very good on its own, and EXTRAORDINARY on a Kalua Pork sandwich with a toasted bun.
Here’s some other fantastic recipes to put you in a Hawaii frame of mind.
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