The cool, refreshing crunch of Pineapple Coleslaw makes it a welcome addition to springtime meals. The pineapple lends a sweet tang to this quick-fix salad submitted by field editor Shirley Glaab of Hattiesburg, Mississippi.
- 2 cups coleslaw mix
- 1 cup unsweetened crushed pineapple, drained
- 1/3 cup shredded carrot
- 3 medium radishes, shredded
- 1/4 teaspoon celery seed
- 1/3 cup mayonnaise
- In a large bowl, combine the first five ingredients. Add mayonnaise and toss to coat. Cover and refrigerate until serving. Yield: 4 servings.
Originally published as Pineapple Coleslaw in Taste of Home April/May 2006, p61
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