Pineapple, mango perk up this slaw recipe

Tropical Fruit Slaw
(Daniel C. Britt/Washington Post)
Story by Stephanie Witt Sedgwick
(Special to The Washington Post)
Sun, Aug 19, 2012
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This fruity slaw veers far from the standard mayonnaise-based ones, with its combination of sweet mango, pineapple and red cabbage tossed in a light vinegar dressing. The assembled dish needs time for the flavors to meld and for the cabbage to soften. After several hours, the tropical juices mix with the vinegar, and the cabbage is just right.

This slaw goes great with simple grilled or broiled fish, honey-glazed pork tenderloin and spice-rubbed chicken.

Tropical Fruit Slaw

The slaw is at its best when made ahead of time. It should sit in the refrigerator for at least 2 hours or, preferably, overnight.

  • 8 ounces fresh pineapple, cut into cubes, 1/2-inch or smaller (about 1 1/2 cups cubed, 1/2 of a pineapple)
  • Flesh of 1 large, ripe mango, cut into cubes, 1/2-inch or smaller (about 1 1/4 cups cubed)
  • 12 ounces red cabbage, cut into 1/2-inch dice (4 cups diced, about 1/2 of a cabbage)
  • 3 scallions, white and light-green parts, finely chopped (about 1/4 cup)
  • 1/3 cup finely chopped cilantro leaves
  • 1/4 cup apple cider vinegar
  • 3 tablespoons mild olive oil
  • 2 teaspoons sugar
  • Kosher salt
  • Freshly ground black pepper

Combine the pineapple, mango, cabbage, scallions, cilantro, vinegar, oil and sugar in a large bowl. Season with salt and pepper to taste. Mix well. Cover and refrigerate for at least 2 hours or, preferably, overnight.

Taste, and adjust the seasoning as needed. Serve at room temperature. Makes 6 cups (about 8 servings).

Per serving (based on 8): 100 calories, 0 grams protein, 12 grams carbohydrates, 5 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 50 milligrams sodium, 2 grams dietary fiber, 9 grams sugar

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