Pineapple-Mint Coleslaw

This is one of my favorite versions of coleslaw. Inspired by Vietnamese Coleslaw, I added pineapple and substituted ponzu sauce for the fish sauce.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  garlic cloves, minced
• 2  tablespoons sugar
• 3  teaspoons  rice wine vinegar or 3  teaspoons mirin
• 3  tablespoons lime juice
• 3  tablespoons ponzu sauce
• 2  tablespoons  vegetable oil
•  black pepper
• 1  small green cabbage, shredded
• 8  stalks of fresh mint, stalks removed and leaves chopped coarsely (reserve a few leaves for garnish)
• 1 (20 ounce) can pineapple chunks, drain juice for other use, slice chunks into smaller chunks (or use pineapple tidbits)

Directions

1. Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.
2. While dressing is melding, combine remaining ingredients in a large glass mixing bowl.
3. When dressing is ready, pour dressing over salad ingredients and gently mix.
4. Add salt and pepper to taste, if necessary.
5. Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).