Pineapple And Craisen Cole Slaw Food

LORRI'S PINEAPPLE COLESLAW

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.

COLESLAW WITH PINEAPPLE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, cabbage, carrot and raisins. In a jar with a tight-fitting lid, combine the mayonnaise, lemon juice, horseradish, celery seed, salt and reserved pineapple juice; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 2 hours.

SUMMER PINEAPPLE RAISIN COLE SLAW SALAD

Steps:

• In a large bowl mix mayonnaise, honey, lime juice, (and if you want pineapple syrup. Don't add the pineapple syrup if you want a creamier consistency).
• Incorporate coleslaw, carrots, raisins, and pineapple chunks.
• Mix well cover and refrigerate.
• Mix again just before serving.

POPPY SEED COLE SLAW

Steps:

• In a large mixing bowl combine cole slaw mix and fruit; set aside.
• Stir together poppy seed dressing and sour cream. Pour over slaw mix and toss. Serve chilled.

PINEAPPLE AND CRAISEN COLE SLAW

Steps:

• Combine cole slaw mix with green onions, craisens and pineapple. Blend in mayonnaise and place in refrigerator for several hours to let the flavors meld.

CLASSIC COLESLAW

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

APPLE-RAISIN COLE SLAW

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

CAPTAIN TOM'S PINEAPPLE COLE SLAW

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

CREAMY COLESLAW WITH PINEAPPLE

Steps:

• Gather the ingredients.
• Toss the cabbage in a large bowl with the carrot, if using.
• In another bowl, whisk together the mayonnaise , vinegar, oil, sugar, celery seeds, and salt.
• Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and sunflower seeds.

APPLE AND CRAISIN COLESLAW

Steps:

• MIx the dressing ingredients together.
• Mix the salad ingredients together, pour over the dressing and mix well,chill and eat!

PINEAPPLE COLE SLAW

Steps:

• Combine green pepper, apple, salt, sugar, vinegar, and cabbage. Top with carrot and pineapple.

CREAMY PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving.

ANTHONY'S PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce.
• Place the coleslaw mix in a large bowl; and add dressing and toss to coat.
• Cover and refrigerate for 2 hours.

CRAISIN COLE SLAW

Steps:

• Put cole slaw mix into bowl.
• Mix together the oil, vinegar, sugar, salt & pepper.
• Pour over cole slaw mix.
• Toast almonds on cookie sheet at 350 degrees for 5 minutes.
• Put almonds and craisins into slaw mix and toss.

PINEAPPLE COLESLAW

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.

CRANBERRY COLESLAW

Steps:

• In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.

HAWAIIAN COLE SLAW

Steps:

• Mix coleslaw mix, pineapple, and onion together in a bowl.
• Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

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.