PINEAPPLE COLESLAW
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.
Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
LORRI'S PINEAPPLE COLESLAW
We have a restaurant here in El Paso, TX called the Cattleman's Steakhouse. It is world famous for it's steaks, slaw and beans. This is my rendition of their wonderful slaw. Simple, yet mighty tasty (and fattening)! Enjoy...
Provided by DukeNElla
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cabbage and pineapple.
- Mix cream, mayo, sugar and vinegar.
- Add cream dressing to cabbage and pineapple.
- Salt and pepper to taste.
- Store covered in refrigerator 1-2 hours before serving.
HAWAIIAN PINEAPPLE COLESLAW
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Servingsize 1 serving, Calories 1036 kcal, Fat 83 g, SaturatedFat 13 g, Cholesterol 46 mg, Sodium 3114 mg, Carbohydrate 73 g, Sugar 63 g, Protein 5 mg
CREAMY PINEAPPLE COLESLAW
This recipe has been in my family for many years.It is very creamy and not bitter like the coleslaw you get at the deli.
Provided by Rita D
Categories Low Protein
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put the shredded cabbage in large mixing bowl.
- Add the shredded carrots.
- Add the crushed pinapple with the juice.
- Mix with one cup of mayo.
- Cover and chill for 4-5 hrs before serving.
Nutrition Facts : Calories 182.2, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 240.4, Carbohydrate 23.7, Fiber 3.5, Sugar 14.8, Protein 2.3
PINEAPPLE COLESLAW
This was in a magazine I get from my utility company about "down home" foods and I thought it looked really good!
Provided by CandyTX
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle salt over cabbage.
- Combine mayo and milk; pour over cabbage.
- Drain pineapple and fold into mixture.
- Toss with fork to blend and chill.
- Before serving, sprinkle paprika over the top.
PINEAPPLE COLESLAW
Make and share this Pineapple Coleslaw recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, saving 2 tablespoons juice.
- In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.
- In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt.
- Pour over salad mixture, toss, and chill.
Nutrition Facts : Calories 77.5, Fat 4.6, SaturatedFat 0.5, Sodium 99.1, Carbohydrate 7.9, Fiber 2.4, Sugar 4.2, Protein 2.8
PINEAPPLE COLESLAW
This easy pineapple coleslaw is perfect for grilling out, potlucks, or to make ahead and enjoy all week long. Sugar free, paleo, whole food goodness with tangy and sweet flavors make this the perfect side dish for just about any meal.
Provided by The Moments At Home
Categories Side dishes
Time 15m
Number Of Ingredients 13
Steps:
- FOR THE COLESLAW (if not using a bagged mix): Finely dice your fresh pineapple or open the crushed pineapple and let it sit in a strainer (over a bowl) to get rid of the extra juice Chop and then rinse green and purple cabbage. Let dry on a towel or use a salad spinner and then let sit. While the cabbage is drying, thinly slice onions. Grate the carrots, and set aside. Now add all your veggies to a large mixing bowl and toss together. FOR THE DRESSING: In a medium bowl place the mayonnaise, erythritol or honey, apple cider vinegar, salt, pepper, drained pineapple. Stir everything until it's well blended and a smooth pineapple dresser for your coleslaw. Pour over coleslaw mix, and stir until the coleslaw is uniformly coated in the dressing. Chill, covered, for at least one hour but up to a few days until ready to serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 505 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PINEAPPLE APPLE SLAW
A sweet, light, mayo-free coleslaw.
Provided by lrm
Categories Salad Coleslaw Recipes No Mayo
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Mix pineapple, coleslaw mix, apples, and yogurt in a large bowl. Refrigerate until completely chilled.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 37.3 g, Cholesterol 5.4 mg, Fat 1.7 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 53.1 mg, Sugar 27.7 g
PINEAPPLE COLESLAW
this recipe was inspired by the coleslaw at famous daves resteraunt. im not quite sure what they put in theres but its so good i decided to try it for myself. This is VERRRY good when left overnight.
Provided by Mortadella1985
Categories Weeknight
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- mix all ingredients together. Let it sit covered in the fridge overnight.
- enjoy!
Nutrition Facts : Calories 244.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 11.5, Sodium 637, Carbohydrate 27.6, Fiber 3, Sugar 15.5, Protein 2.3
LORRI'S PINEAPPLE COLESLAW
We have a restaurant here in El Paso, TX called the Cattleman's Steakhouse. It is world famous for it's steaks, slaw and beans. This is my rendition of their wonderful slaw. Simple, yet mighty tasty (and fattening)! Enjoy...
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Mix cabbage and pineapple.
- Mix cream, mayo, sugar and vinegar.
- Add cream dressing to cabbage and pineapple.
- Salt and pepper to taste.
- Store covered in refrigerator 1-2 hours before serving.
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4.3/5 (3)Total Time 15 minsCategory SidesCalories 69 per serving
- Mix cabbage with chopped vegetables and pumpkin seeds in a large bowl. Gently stir in dressing. Add salt and pepper to taste. Refrigerate until ready to serve.
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- Make the yogurt tahini dressing by adding all ingredients to a bowl and whisk with a fork until smooth and creamy. Refrigerate until ready for use.
- Add all slaw ingredients to a bowl and pour on dressing Toss to combine. Fold in the pineapple and cherries and toss again to combine. Serve immediately or refrigerate for 30 mins to allow the flavors to meld.
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- Place coleslaw mix in a large bowl. If cutting up cabbage, place on a cutting board and cut into thin pieces with a large sharp knife.
- Open the can of pineapple with a can opener and drain the juices. Cut the chunks in half using the cutting board and knife. Place the cut up bits of pineapple in the bowl with the coleslaw mix.
- Measure the dressing with measuring spoons and place it in the bowl with the coleslaw mix. Use a spoon or other utensil to combine everything together. If necessary, add more coleslaw dressing until it’s dressed to your liking. Serve immediately or chill and serve in an hour.
PINEAPPLE COLESLAW - A LITTLE AND A LOT
From alittleandalot.com
Servings 6Total Time 30 minsEstimated Reading Time 3 minsCalories 263 per serving
- Add both cabbages, carrots, radishes, and red pepper to a large bowl and sprinkle 1 tablespoon of salt over the top of the vegetables. Toss well to combine then pour the veggies into a calendar set in the sink or over a bowl. Let stand until the cabbage wilts slightly, about 1-4 hours. This will allow excess moisture in the vegetables to drain out, keeping the coleslaw from getting soggy.
- Rinse the vegetables well under cold water then dry in a salad spinner or press gently into the colander. Lay the veggies out onto paper towels and press gently to remove any excess moisture.
- Add the mayonnaise, vinegar, and minced jalapeño to a large bowl and stir to combine. Add the vegetables, pineapple, and cilantro. Toss gently to coat everything with the dressing and serve immediately or store in the refrigerator until ready to serve.
PINEAPPLE SLAW RECIPE - GOOP
From goop.com
Servings 4-6Category Salad Recipes
- 1. Preheat a grill to medium-high heat. Brush pineapple with coconut oil and sprinkle with salt, pepper and chili powder. Grill until you achieve grill marks on all sides. Set aside.
- 4. Add lime juice, olive oil, salt and pepper and toss to combine. Arrange avocado slices on top and mound cilantro in center.
PINEAPPLE COLESLAW RECIPE - KAMADO BOOM
From kamadoboom.com
5/5 (1)Category Caribbean, Side, Slaw, VegetablesCuisine CaribbeanTotal Time 15 mins
- Start with the pineapple slices. Trim off the skin, slice into quarters and cut out the core, just leaving the juicy fleshy bits.
- Segment the cabbage quarter into 3 and finely shred.Peel the onion, segment into 3 and finely shred,Peel and coarsely grate the carrot and put it all into a large bowl along with the pineapple chunks.
- Place the finely chopped pineapple into a sieve and squeeze with the back of a wooden spoon poring the juice into a small mixing bowl.
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