Kate's Cuisine

Mar 10 2014

Carrot Pineapple Slaw

Carrot Pineapple Slaw 2

Did you know that some people think that the perfect slaw recipe needs to include cabbage, carrots, onions, and mayonnaise? I not only believe it, I used to be one of them. Then I saw different types of slaw recipes being made just about everywhere, and so when I needed a side dish one night I took inspiration from those to make my very own unique slaw. You won’t find many of these ingredients in a traditional slaw and in fact, you might at first not even think that they work together. I assure you, they do, and after you make this slaw recipe, you’ll also be inspired to make your own – out of whatever you happen to have in your kitchen.

1 cup (about 10) cherry or grape tomatoes, quartered $1.50
1 large carrot, julienned $0.17
1 cup chopped pineapple, plus 2 tablespoons $0.70
1 celery stalk, finely chopped $0.13
1 shallot, finely diced $0.37
2 tablespoons olive oil $0.06
Juice of one lemon $0.35
2 tablespoons honey $0.20
Salt $0.01
Pepper $0.01

Total cost $3.50
Cost per serving $0.88

1.) Place most of the tomatoes into a large bowl, reserving 3 or 4 of them and setting them aside. To the tomatoes in the bowl add the carrot, 1 cup of chopped pineapple, the celery, and the shallot.

2.) In a separate bowl place the reserved 3 or 4 tomatoes and the 2 tablespoons of chopped pineapple. Mash these together, extracting as much of their juices as you can. To this mixture add the olive oil, the lemon juice, the honey, and a dash of salt and pepper. Whisk vigorously to combine all the ingredients.

3.) Pour the dressing over the vegetables and toss thoroughly to ensure that all vegetables are coated. Taste, and season if necessary.

4.) Place in the fridge for at least 30 minutes, up to two hours, to allow all the flavours to marry.

5.) Serve and enjoy!

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