Pineapple 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:

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

PINEAPPLE COLESLAW - QUICK AND EASY

Steps:

• Mix marshmallows, mayonnaise, pineapple, salt, and pepper together in a bowl; fold in coleslaw mix. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

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.

SPICY PINEAPPLE SLAW

Steps:

• In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
• Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

PINEAPPLE COLESLAW

Steps:

• In another bowl, combine mayonnaise, vinegar, sugar, and salt. Whisk together until smooth.
• In a large bowl, combine cabbage, carrots, and red cabbage.
• Add mayo dressing to cabbage slaw and gently toss together until well-distributed.
• Add pineapple and raisins and gently toss to combine.
• Chill for about 20 to 30 minutes in the refrigerator to allow flavors to meld.

PINEAPPLE COLESLAW

Steps:

• Place coleslaw mix in large bowl and cover with ice-cold water. Add 1 teaspoon salt and stir, then allow to sit for 15-30 minutes. Drain well and pat dry with paper towels (squeeze dry for a creamier slaw).
• Whisk mayonnaise, sugar, pineapple juice, lime juice, vinegar, salt and pepper in a large salad bowl until smooth.
• Add all remaining ingredients and prepared coleslaw mix; toss well to coat with dressing.
• Serve immediately or refrigerate, covered, for up to 2 days.

HAWAIIAN PINEAPPLE COLESLAW

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.

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.

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 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!