Pineapple-Mint Coleslaw

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

Step-by-step instructions

1. 1

   Whisk together first 7 ingredients in a small bowl or 1-cup measuring glass, and set aside for half an hour.

2. 2

   While dressing is melding, combine remaining ingredients in a large glass mixing bowl.

3. 3

   When dressing is ready, pour dressing over salad ingredients and gently mix.

4. 4

   Add salt and pepper to taste, if necessary.

5. 5

   Garnish with reserved mint leaves and serve. Coleslaw may be refrigerated overnight (seal bowl with plastic wrap).