Coleslaw with Pineapple Recipe

2.5 2
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Coleslaw with Pineapple Recipe

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2.5 2
Publisher Photo
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.
Recommended: 20 Slider Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 78 calories, 1g fat (0 saturated fat), 1mg cholesterol, 195mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fruit.

  • 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
  1. 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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