Pineapple Craisin Coleslaw Food

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!

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.

CREAMY PINEAPPLE COLESLAW

Steps:

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

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 CRAISIN COLESLAW

Steps:

• Combine all ingredients in a medium bowl.
• chill at least 30 minutes before serving.
• enjoy.

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.

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.

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.

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.

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.

PINEAPPLE COLESLAW

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.

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.

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!