Delicious with baked ham or pork, this slaw from My Great Recipes is best made with fresh pineapple. However, drained canned pineapple tidbits may be substituted.
Select the greenest cabbage for best nutritional value.
Makes 4 servings.
Salads and their Dressings, Section 2, card 48
Fresh Pineapple Cabbage Slaw
- 1 1/2 cups cabbage shredded
- 1/2 cup raisins
- 1/4 cup coconut flaked
- 1/2 cup celery finely diced
- 1 cup pineapple cut into 1 1/2-inch cubes
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon dijon-style mustard
Place cabbage in bowl and set aside.
Soak raisins in hot water for 5 minutes. Drain and add to cabbage.
Stir in coconut, celery, and pineapple, and lightly mix together. Set aside.
Combine yogurt, mayonnaise, seasoned salt, and mustard, mixing well. Fold dressing into cabbage mixture and mix well until combined.
Chill 1 hour or longer to blend flavors.
Before serving, sprinkly lightly with paprika. Garnish with celery leaves and serve.