Tropical Fruit And Nut Coleslaw Food

FRUIT AND NUT SLAW

Steps:

• Drain pineapple, reserving 2 tablespoons juice. Cut pineapple into thin strips, and place in a large bowl.
• In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins; toss to combine.
• Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled.

FRUIT AND NUT SLAW

Steps:

• Using a large bowl, combine shredded cabbage, strawberries,oranges. grapes, pecans and blue cheese.
• Add Marzetti Slaw Dressing and gently stir until all ingredients are well coated with dressing.
• Cover and chill in the refrigerator for at least 1 hour or up to 8 hours.

TROPICAL MANGO COLESLAW

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing, lemon juice and honey until blended. Add to cabbage mixture; mix lightly.
• Sprinkle with nuts.

CRANBERRY NUT COLESLAW

Steps:

• In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
• Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
• In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
• Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!

TROPICAL FRUIT AND NUT COLESLAW

Steps:

• Drain pineapple, reserving 2 tablespoons syrup.
• Cut up pineapple; set aside.
• Combine the reserved syrup with the lemon juice.
• Toss banana slices with 1 tablespoon of the juice mixture; set aside remaining juice.
• Combine pineapple, banana, cabbage, celery, oranges, nuts and raisins in a large bowl.
• Combine the reserved juice mixture with the yogurt and salt.
• Add to cabbage mixture; toss lightly to coat.
• Cover and chill.

VEGAN TROPICAL COLESLAW

Steps:

• Cook green peas in boiling water until soft.
• In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
• In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
• Turn off the blender, scrape the side, add more water if it's too thick, and blend until it is smooth and creamy.
• Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
• Infuse love, chill if desired, and serve!

FRUIT COLESLAW

Steps:

• Ia large bowl, combine the yogurt, honey, vinegar, lemon juice, salt and pepper. Add the fruit cocktail, blueberries, strawberries and banana. Stir in coleslaw mix. Serve immediately.

TRIPLE FRUIT COLESLAW

Steps:

• Drain pineapple, reserving the juice in a bowl.
• Cut the apple into small cubes.
• Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
• In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
• Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
• Cover and chill for 2-4 hours.
• Before serving, toss the coleslaw gently.

CRUNCHY NUT COLESLAW

Steps:

• Put all the ingredients except walnut pieces in a blender and process until all ingredients are combined and vegetables are grated.
• A splash of milk can be added if the mixture is too dry and difficult to process.
• Mix in walnut pieces.