Teriyaki sauce lends the meat in this recipe a sweet yet savory flavor. It's also a key ingredient in the dressing for the Asian slaw. Even the cabbage and onions are briefly grilled in this summer salad -- the vegetables end up with a slightly smoky flavor but don't lose their crunch.
In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.
Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs. Bring everything inside.
Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 5.
Per serving: Calories 209 ● Protein 22g ● Carbohydrates 5g ● Total Fat 10g ● Saturated Fat 4g ● Cholesterol 56mg ● Sodium 435mg
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.