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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Fruits |
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| West Indians love cabbage salad, and the sweet and tart flavours of this coleslaw with pineapple go perfectly with the piquant tastes of the grilled items. |
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Ingredients
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8 cups (2 L) shredded cabbage |
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1 tsp (5 mL) salt |
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Half pineapple |
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2 carrots, julienned or shredded |
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1 sweet red pepper, thinly sliced |
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Half white onion, thinly sliced |
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1/2 cup (125 mL) mayonnaise |
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3 tbsp (45 mL) cider vinegar or white vinegar |
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1 tbsp (15 mL) granulated sugar |
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1/4 tsp (1 mL) black pepper |
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Dash hot pepper sauce |
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Preparation
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Mix cabbage with salt; let stand until soft, 1 to 2 hours. Drain and squeeze out excess liquid. Place in large bowl.
Thinly slice pineapple crosswise; stack slices and cut into thin strips. Add to cabbage along with carrots, pepper and onion; mix well.
In small bowl, whisk together mayonnaise, vinegar, sugar, pepper and hot pepper sauce. Toss with cabbage mixture. Let stand for at least 20 minutes. (Make-ahead: Refrigerate for up to 2 days.) Toss before serving.
Makes 8 to 12 servings.
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Nutritional information
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Per each of 12 servings: about 106 cal, 1 g pro, 8 g total fat (1 g sat. fat), 9 g carb, 2 g fibre, 5 mg chol, 253 mg sodium. % RDI: 3% calcium, 4% iron, 44% vit A, 65% vit C, 14% folate.
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Source
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Homemakers Magazine: Summer 2006
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