Fruit And Nuts Slaw Food

CRANBERRY FRUIT COLESLAW

Steps:

• Note: Sometimes certain heads of cabbage are a little bitter, I taste and add a teaspoon or two of sugar if needed; The dried fruit& coconut usually provide enough sweetness to this salad.
• Mix all vegetables& fruit in a large bowl.
• Mix the dressing ingredients& pour over.
• Chill at least 30 minutes& stir before serving.

TRIPLE FRUIT COLESLAW

Steps:

• Drain pineapple, reserving the juice in a bowl.
• Cut the apple into small cubes.
• Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
• In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
• Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
• Cover and chill for 2-4 hours.
• Before serving, toss the coleslaw gently.

FRUIT COLESLAW

Steps:

• In a large bowl, put cabbage, apples and walnuts.
• Combine remaining ingredients in a small bowl. Add this dressing to the cabbage mix. Stir to coat well.

CRUNCHY NUT COLESLAW

Steps:

• Put all the ingredients except walnut pieces in a blender and process until all ingredients are combined and vegetables are grated.
• A splash of milk can be added if the mixture is too dry and difficult to process.
• Mix in walnut pieces.

TROPICAL FRUIT AND NUT COLESLAW

Steps:

• Drain pineapple, reserving 2 tablespoons syrup.
• Cut up pineapple; set aside.
• Combine the reserved syrup with the lemon juice.
• Toss banana slices with 1 tablespoon of the juice mixture; set aside remaining juice.
• Combine pineapple, banana, cabbage, celery, oranges, nuts and raisins in a large bowl.
• Combine the reserved juice mixture with the yogurt and salt.
• Add to cabbage mixture; toss lightly to coat.
• Cover and chill.

CRANBERRY NUT COLESLAW

Steps:

• In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
• Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
• In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
• Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!