Pineapple Cole Slaw Food

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.

PINEAPPLE SLAW

Steps:

• Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
• Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

PINEAPPLE MALLOW SLAW

Steps:

• In a large bowl, combine cabbage and pineapple. In a small bowl, combine the mayonnaise, vinegar, sugar, salt and celery seed. Pour into cabbage mixture; toss to coat. Cover and refrigerate for 2 hours. , Fold in the marshmallows and cranberries 30 minutes before serving.

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.

CREAMY PINEAPPLE COLESLAW

Steps:

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

PINEAPPLE COLE SLAW

Steps:

• Drain pineapple and reserve 1/3 cup juice; set pineapple aside.
• In a large bowl, add pineapple juice, olive oil and the next 5 ingredients; stir to blend.
• Add the pineapple, cabbage, oranges, and apples; toss gently to coat.
• Cover and chill 8 hours.

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.

PINEAPPLE COLE SLAW

Steps:

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

CREAMY PINEAPPLE COLESLAW

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.

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.

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.

ZESTY PINEAPPLE COLE SLAW

Steps:

• In food processor, shred cabbage and carrots. Transfer to a bowl and add mayonnaise. Add diced onion, celery and chopped cilantro to mixture. Add pineapple, lime, lime zest and pepper. Taste and add a little sugar or honey if needed. Refrigerate 4 hours-overnight. Stir and serve.

TRI-COLOR BELL PEPPER, PINEAPPLE COLE SLAW

Steps:

• Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint.
• In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.

PINEAPPLE SLAW

Steps:

• In a large bowl, combine the first five ingredients. Add mayonnaise and toss to coat. Cover and refrigerate until serving.