Hawaiian Coleslaw Recipe
- 3 cups shredded cabbage
- 3/4 cup shredded carrot
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/3 cup mayonnaise
- 4 teaspoons sugar
- 4 teaspoons white vinegar
- 1. In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately. Yield: 4 servings.
3/4 cup equals 206 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 126 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.
Reviews for Hawaiian Coleslaw
"Very good. Love those bags of shredded cabbage - so easy to use in this recipe."
"I used to have a restaurant with my father. Every Friday night was all you could eat catfish. I made this to go along with it. People loved it and would come just for this. Sometimes I add dried craisins. Only coleslaw I eat."
"I hated coleslaw and would never eat it, I LOVE this recipe!!! I add pecans to it, as well!!"