Sunday, September 11, 2011

Pineapple Coleslaw

Recipe Adapted From:

5 cups cabbage, shredded
1 (20 ounce) can pineapple, drained and cut into small pieces (drain all juice from pineapple. DO NOT used crushed.)
1/2 cup half-and-half cream
1 cup mayonnaise
1/4 cup sugar
3 tablespoons vinegar
salt and pepper


1. Mix cabbage and pineapple.
2. Mix cream, mayo, sugar, spices and vinegar.
3. Add cream dressing to cabbage and pineapple.
4. Salt and pepper to taste.
5. Store covered in refrigerator 1-2 hours before serving.

Notes & Tips:

I think this tasted great! I used it on top of my pork burgers (see recipe below). I did add celery seed, maybe about a teaspoon, and instead of regular black pepper, I used white pepper, which I think has a slightly tangier taste to it.

Nutrition Facts:
Calories 205.7
Total Fat 11.6 g
Saturated Fat 2.5 g
Cholesterol 13.2 mg
Sodium 223.8 mg
Total Carbohydrate 25.7 g
Dietary Fiber 2.0 g
Sugars 16.5 g
Protein 1.6 g

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