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Coleslaw with Pineapple

 Coleslaw with Pineapple
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.
8 ServingsPrep: 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.
Nutritional Facts: One serving (3/4 cup) equals 78 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 195 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1 vegetable.