Citrus Pineapple Coleslaw Recipe

Citrus Pineapple Coleslaw Recipe photo by Taste of Home

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A blue-ribbon recipe, this slaw was a winner in our state fair competition. Alaska is famous for its giant cabbages, but any garden-variety head will taste yummy dressed in citrusy pineapple and marshmallow bits.

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Citrus Pineapple Coleslaw Recipe

Prep: 30 min. + chilling

Yield: 8-12 Servings

30 30

Ingredients

1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsweetened pineapple juice
1/4 cup orange juice
3 tablespoons lemon juice
2 eggs, lightly beaten
2 packages (3 ounces each) cream cheese, softened
1 medium head cabbage, shredded
2 large carrots, shredded
1 can (8 ounces) crushed pineapple, drained
1 cup miniature marshmallows
Carrot curls, optional

Directions

In a saucepan, combine the first six ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate.
In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired. Yield: 8-12 servings.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 4 g fat (2 g saturated fat), 43 mg cholesterol, 101 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Citrus Pineapple Coleslaw in Country Woman September/October 2000, p33