Tuesday, July 6, 2010

Pineapple Walnut Coleslaw

Cabbage looks beautiful in the garden and it's quick and easy to harvest when you're ready for a fresh dish.  By mid-June, it was time for the red cabbage to come out to make room for summer crops.

Chef Megan McCarthy chose to put a twist on traditional coleslaw and added some pineapple for a refreshing summer flavor.  Take this one to the next bar-b-que and at least one dish on the table will be a healthy choice.

Chef Megan offered shortcuts such as buying shredded carrots and canned pineapple when you need to save some time.

Pineapple Walnut Coleslaw

1 small head green cabbage, shredded
1 small head red cabbage, shredded
1 cup carrots, shredded
1 cup crushed pineapple, drained
1 cup chopped walnuts, toasted
1 cup plain yogurt, Greek-style
Sea salt to taste

Shred green cabbage, red cabbage and carrots.  Combine in large bowl.  Add crushed pineapple, walnuts and yogurt.  Mix thoroughly.  Season with sea salt.

Pineapple Walnut Coleslaw served in an outer cabbage leaf and garnished with flat leaf parsley

Find printable versions of the Garden Chef recipes here.

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