Ensalada de Col, Piña, y Coco

Name: Ensalada de Col, Piña, y Coco (Cabbage, Pineapple, and Coconut Slaw)
Yield: Serves 6
Cuisine: Cuba
Ingredients: 1 cup grated fresh coconut or dried, grated natural raw coconut; 1 (8-ounce) container) key lime-flavored yogurt, or plain yogurt; Salt to taste; 1 cup diced fresh or canned pineapple, drained; ½ cup mayonnaise; 1 to 2 tablespoons chopped fresh cilantro (optional); ½ cup thinly sliced green onions (white and tender green parts); 1 teaspoon each ground turmeric and mild curry powder, or 2 teaspoons mild curry powder; 2 tablespoon fresh lime juice; 1 small green cabbage (for 8 cups shredded)

Cabbage, Pineapple, and Coconut Slaw

Preparation info

Serves
6

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

This exotic coleslaw recipe is adapted from one served at El Bambú, the attractive vegetarian restaurant located in the Japanese gardens at the National Botanical Gardens, located on the outskirts of Havana.

Ingredients

1 (8-ounce) container) key lime-flavored yogurt, or plain yogurt
½ cup mayonnaise

Americas
Cuba
Havana
Side dish
Vegetarian
Caribbean
Gluten-free

Method

In a large mixing bowl, combine the yogurt, mayonnaise, lime juice, and turmeric and curry powder. Season with salt, and stir in the coconut. Let the mixture sit for about 30 minutes to blend the flavors.

Meanwhile, shred the cabbage. Add the cabbage, pineapple, green onions, and cilantro, if using, to the coconut mixture and toss gently. Taste and adjust the seasonings, then serve.