SPICY PINEAPPLE SLAW
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 10
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.
ZESTY PINEAPPLE SLAW
I've never been a fan of cole slaw (or crab cakes), but my husband and I dined at a restaurant which served delicious crab cakes over a bed of spicy mango cole slaw. Attempts to recreate the slaw evolved into this fabulous dish that is healthy, delicious, and very versatile. We use it in shrimp tacos (YUMMY!), a condiment on...
Provided by Karen Petree
Categories Tacos & Burritos
Time 10m
Number Of Ingredients 9
Steps:
- 1. Mix first five ingredients in a small bowl with a whisk.
- 2. Place the slaw, cilantro, and pineapple in a large bowl and mix well (add onion if you wish).
- 3. Pour the dressing mixture over the slaw mix and mix well.
PINEAPPLE COLESLAW
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. -Betty Follas, Morgan Hill, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 114mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
PINEAPPLE SLAW
My parents ate at a diner that served a pineapple coleslaw, and my Dad has tried to mimic it. This is me mimicking his imitation!
Provided by Harmony
Categories Salad Coleslaw Recipes With Mayo
Time 2h15m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 12.8 g, Cholesterol 1 mg, Fat 2.3 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 141.4 mg, Sugar 9 g
ZESTY PINEAPPLE COLE SLAW
Full of FLAVOR and less fattening than traditional slaw. Great for pitch in, parties or everyday side dish. Especially good with "Turkey Burgers with flavor," fish and kabobs.
Provided by carmel housewife
Categories Vegetable
Time 30m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 46.3, Fat 0.2, Sodium 65.8, Carbohydrate 11.4, Fiber 2.2, Sugar 8.3, Protein 1.3
MY FISH SANDWICH WITH ZESTY PINEAPPLE SLAW
Had some friends over last week and Woody and I were hungry for a good fish sandwich and I came with adding some cole slaw to it. Had a can of chunk pineapple in the pantry so I added it to the slaw for a more sweet/tangy taste. Added about a half cup of coconut. Well, we all loved the taste and will be making this again very...
Provided by Norma DeRemer
Categories Sandwiches
Number Of Ingredients 12
Steps:
- 1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
- 2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
- 3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
- 4. Dredge the fish in the cornmeal.
- 5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
- 6. Add half the fish and cook until golden brown, about 2 minutes per side.
- 7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
- 8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
- 9. Serve immediately with cold iced tea or your favorite drink.
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