Citrus Pineapple Coleslaw Food

CITRUS PINEAPPLE COLESLAW

Steps:

• 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. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

HAWAIIAN COLESLAW

Steps:

• In a large bowl, toss together the cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper.
• Toss the oranges and pineapple into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving.

PINEAPPLE COLESLAW

Steps:

• In a large bowl, mix the green and red cabbage, carrots, pineapple, mango, red onion, and cilantro.
• In a separate bowl, mix the mayonnaise, Dijon mustard, pineapple juice, brown sugar, celery salt, and lemon until well blended to form a dressing-type mixture.
• Pour the dressing over the dry ingredients/cabbage mixture and mix until all the cabbage is coated and the ingredients well blended.
• Chill in the refrigerator for 30 minutes to an hour.
• Garnish with fresh chopped cilantro.
• Serve and enjoy!

CARIBBEAN COLESLAW

Steps:

• Toss all the ingredients in a bowl, chill, and serve.

CITRUS CABBAGE SLAW

Steps:

• In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss just before serving; serve with a slotted spoon.

RAINBOW CITRUS SLAW

Steps:

• In a large bowl combine cabbages, carrots, cilantro and scallions.
• In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
• Toss cabbage with dressing and serve.

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Steps:

• Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

HAWAIIAN PINEAPPLE COLESLAW

Steps:

• Toss together shredded cabbage, onion, green onions, and crushed pineapple (don't drain your pineapple! You'll want the juice in there too!).
• In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
• Pour liquid mixture into cabbage mix and toss.
• Set in the fridge for at least two hours to let the flavors soak together.
• Store in an airtight container in the fridge for up to three days.

TROPICAL PINEAPPLE COCONUT COLESLAW

Steps:

• Place the shredded cabbage, carrots, and pineapple in a large bowl.
• Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly.
• Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug.
• Blend it up and add as much coconut milk (or none) as you like.
• Pour the dressing over the veggies and mix well.
• Top with sliced green onions and fresh herbs.

CITRUS COLE SLAW

Steps:

• In a medium bowl, stir together mayonnaise, orange juice concentrate, sugar, salt and black pepper.
• Stir in the shredded cabbage, carrot, green bell pepper, and golden raisins.
• Mix to coat, cover and keep in refrigerator until ready to serve.

SWEET HAWAIIAN PINEAPPLE COLESLAW WITH NO MAYO

Steps:

• In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
• In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
• Pour the dressing over the slaw and stir to distribute evenly.
• Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.

RED CABBAGE-CITRUS SLAW

Steps:

• Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
• Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.