Recipes @ Picnic Slaw and Pineapple Salsa

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Sunday, May 1, 2011

Picnic Slaw and Pineapple Salsa

If you're looking for tasty alternatives to mayonnaise-based coleslaw and bottled salsa, try these two recipes for Picnic Slaw and Pineapple Salsa.

Picnic Slaw Recipe
Choose a red apple or pear to add color to this tasty side dish.


  • 3 tablespoons vegetable oil
  • 3 tablespoons Dijon-style or coarse-grain brown mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1/3 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/2 medium head (3 cups) green cabbage, shredded
  • 1 red bell pepper, seeded, cored and julienned
  • 1 green bell pepper, seeded, cored and julienned
  • 2 medium carrots (1 cup), finely shredded
  • 1 medium apple or pear, cored and coarsely chopped
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons chopped peanuts or cashews
  1. In a large mixing bowl, whisk together the vegetable oil, mustard, lemon juice, honey, vinegar, and sugar. Add the cabbage, peppers, carrots, and apple or pear; toss until well coated with the dressing. Season to taste with salt and pepper.
  2. The slaw can be made a few hours in advance and kept covered in the refrigerator until ready to use. Sprinkle the slaw with peanuts or cashews before serving.
Pineapple Salsa Recipe
This salsa is also delicious with grilled shrimp. 


  • 1/2 ripe avocado, peeled
  • 1/2 ripe mango, peeled
  • 1/2 ripe tomato, seeded
  • 1 fresh pineapple, peeled and cored
  • 1/2 fresh red bell pepper, seeded and finely minced
  • 1 scallion, trimmed and finely sliced
  • 4 tablespoons freshly squeezed lemon juice
  • 1/4 cup vegetable oil
  • Honey to taste (optional)
  1. Finely chop the avocado, mango, tomato, and pineapple into pieces of approximately the same size. Combine in a medium bowl.
  2. Add the remaining ingredients to the bowl and stir well. Refrigerate until ready to serve.

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