Citrus Pineapple Coleslaw Recipe

1 2 1
Citrus Pineapple Coleslaw Recipe
Citrus Pineapple Coleslaw Recipe photo by Taste of Home
Publisher Photo

Citrus Pineapple Coleslaw Recipe

Read Reviews
1 2 1
Publisher Photo
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.
MAKES:
8-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8-12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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 eggs, lightly beaten
  • 2 packages (3 ounces each) 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

Directions

In a saucepan, combine the first six 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. In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired. Yield: 8-12 servings.
Originally published as Citrus Pineapple Coleslaw in Country Woman September/October 2000, p33

Nutritional Facts

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

  • 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 eggs, lightly beaten
  • 2 packages (3 ounces each) 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 six 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. In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired. Yield: 8-12 servings.
Originally published as Citrus Pineapple Coleslaw in Country Woman September/October 2000, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCitrus Pineapple Coleslaw

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lizart7 User ID: 778316 203828
Reviewed Mar. 23, 2014

"Worst salad I ever tasted."

MY REVIEW
baking mama User ID: 3356506 28099
Reviewed May. 28, 2009

"So delicious, I make it for most holiday dinners. Worth the extra time it takes to make."

Loading Image