This twist on traditional cabbage slaw gets a touch of sweetness from raisins and pineapple and a little zip from horseradish dressing. Terri Webber of Miami, Florida sent in the recipe for the crisp colorful salad.
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- 1 can (20 ounces) unsweetened pineapple tidbits
- 4 cups shredded cabbage
- 1/2 cup shredded carrot
- 1/3 cup raisins
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 4 teaspoons prepared horseradish
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, cabbage, carrot and raisins. In a jar with a tight-fitting lid, combine the mayonnaise, lemon juice, horseradish, celery seed, salt and reserved pineapple juice; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 2 hours. Yield: 8 servings.
Originally published as Pineapple Coleslaw in Light & Tasty April/May 2003, p58
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