Description[]
Source: Lilo & Stitch: THE OFFICIAL COOKBOOK - Tim Rita
Lilo is sometimes late to dance class, but she’d never be late to a meal served by Kumu Puloki. That’s because she knows how fast his Hawaiian coleslaw disappears. Like normal coleslaw but with added flavors from the islands, this dish is ‘onolicious! ‘Ono is a Hawaiian word for “delicious,” so translated with island slang, that makes this dish very delicious.
Ingredients[]
- 2 ½ cups shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup grated carrots
- 1 cup small-cubed fresh pineapple
- 2 green onions, sliced
- ½ cup sea asparagus (if unavailable, chop 4 spears of asparagus into small pieces)
- ½ cup chopped Maui onion or sweet onion
- ¼ cup minced fresh cilantro
- 1 ½ tablespoons grated fresh ginger
- 1 tablespoon olive oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lehua honey (Hawaiian honey made from lehua blossoms)
- 2 teaspoons sesame oil
- 1 ½ ounces fresh lime juice
- Sea salt
- 1 teaspoon black sesame seeds
- 4 ounces chicharrones, optional
Directions[]
- Combine the two cabbages, carrots, pineapple, green onions, asparagus, Maui onion, and cilantro in a large bowl.
- Set aside.
- In a small glass mixing cup, combine the ginger, olive oil, rice wine vinegar, soy sauce, honey, sesame oil, and lime juice.
- Stir well and pour over the slaw you just made.
- Stir everything to combine and season with salt to taste.
- Cover the coleslaw and refrigerate for at least 30 minutes before eating.
- To serve, sprinkle with black sesame seeds and place the chicharrones in a circle around the edge of the coleslaw, if desired.
- Enjoy!
Yield: 6 servings