—Carol Baggett, Englewood, Florida
- 2-1/2 cups shredded cabbage
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 2 servings.
Originally published as Creamy Pineapple Coleslaw in Reminisce Extra January 2007, p 52
Reviews for Creamy Pineapple Coleslaw
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review