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Citrus Pineapple Coleslaw

 Citrus Pineapple Coleslaw
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.
8-12 ServingsPrep: 30 min. + chilling

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.

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Citrus Pineapple Coleslaw (continued)

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.