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Citrus Pineapple Coleslaw

Total Time

Prep: 30 min. + chilling


8-12 servings

A blue-ribbon recipe, this slaw was a winner in our state fair competition. Alaska is famous for its giant cabbages, but any garden-variety head will taste yummy dressed in citrusy pineapple and marshmallow bits. —Carol Ross, Anchorage, Alaska


  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup unsweetened pineapple juice
  • 1/4 cup orange juice
  • 3 tablespoons lemon juice
  • 2 large eggs, lightly beaten
  • 6 ounces cream cheese, softened
  • 1 medium head cabbage, shredded
  • 2 large carrots, shredded
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup miniature marshmallows
  • Carrot curls, optional


  1. In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate.
  2. In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

Nutrition Facts

1 cup: 132 calories, 4g fat (2g saturated fat), 43mg cholesterol, 101mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 3g protein.

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