Rodizio Grill Roasted Coconut & Pineapple Coleslaw

11:15 AM, Apr 27, 2012   |    comments
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GOLDEN VALLEY, Minn. -- Rodizio Grill, America's first Brazilian steakhouse, just opened in Maple Grove. Rodizio features Brazilian Gauchos that bring a variety of skewered, rotisserie-grilled meats right to your table.

General manager Mike Nammari stopped by our kitchen this morning to give us a taste.

Rodizio Grill is located inside the Shoppes at Arbor Lakes at 12197 Elm Creek Blvd. in Maple Grove. For more information, call (763) 657-1133 or visit rodiziogrill.com/maple-grove.

Roasted Coconut & Pineapple Coleslaw

Salad Ingredients:
1 gallon coleslaw mix
2 cups coleslaw dressing (below)
2 cups diced roasted pineapple
½ cup roasted coconut

Dressing Ingredients:
6 cups mayonnaise
1 ½ cup sugar
6 tbsp. Dijon mustard
6 tbsp. white vinegar
6 tbsp. Rodizio Creamy Horseradish (or store bought)
6 tbsp. minced celery

Prepping the Ingredients
• Dice pineapple and spread evenly on a baking sheet. Roast in a pre-heated oven at 350-degrees for 30-35 minutes
• Evenly spread coconut on a baking sheet and roast for 4-5 minutes at 350-degrees. You want a light brown color... not burned.

Dressing procedure:
Combine all ingredients in a food processor and blend until well combined... about 2-3 minutes. Chill and serve.

Making the salad:
Measure 1 gallon of diced cabbage salad or store bought mixture. Combine 2 cups of dressing along with 2 cups of pineapple and ½ cup of roasted coconut in a large bowl. Mix ingredients and chill before serving.

Yield: One full-size platter.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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