Fruity Coleslaw Recipe
Fruity Coleslaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I RECEIVED this recipe from a friend a long time ago, and it's been a family favorite ever since. The tartness of the slaw and the sweetness of the fruit give it a unique flavor. We like it best served with ham or pork chops. —Margaret Wampler Butler, Pennsylvania
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 2 cups shredded cabbage
  • 3/4 cup mandarin oranges
  • 1 carrot, thinly sliced
  • 1 tablespoon finely chopped onion
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoon cider vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Drain pineapple, reserving 1 tablespoon juice. In a bowl, combine pineapple, cabbage, oranges and carrot; mix well. Combine onion, oil, vinegar, sugar, salt, pepper and reserved pineapple juice; stir into cabbage mixture. Cover and refrigerate until ready to serve. Yield: 2 servings.
Originally published as Fruity Coleslaw in Reminisce Extra August 1996, p47

Nutritional Facts

1/2 cup: 227 calories, 7g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 43g carbohydrate (36g sugars, 4g fiber), 2g protein.

  • 1 can (8 ounces) pineapple chunks
  • 2 cups shredded cabbage
  • 3/4 cup mandarin oranges
  • 1 carrot, thinly sliced
  • 1 tablespoon finely chopped onion
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoon cider vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Drain pineapple, reserving 1 tablespoon juice. In a bowl, combine pineapple, cabbage, oranges and carrot; mix well. Combine onion, oil, vinegar, sugar, salt, pepper and reserved pineapple juice; stir into cabbage mixture. Cover and refrigerate until ready to serve. Yield: 2 servings.
Originally published as Fruity Coleslaw in Reminisce Extra August 1996, p47

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