| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1 | c | Sour cream or plain yogurt |
| 5 | Pickled jalepenos, stemmed | |
| and minced | ||
| 3 | T | Dijon-style mustard |
| 3 | T | Sugar |
| 2 | T | Fresh lemon juice |
| 1/2 | t | Salt |
| 1 | White cabbage | |
| 1-1/2lb cored finely | ||
| shredded | ||
| 1/2 | Ripe pineapple, cored | |
| peeled cut into 1/2" | ||
| cubes | ||
| 3 | Green onions, trimmed and | |
| sliced |
INSTRUCTIONS
In a large bowl, whisk together the mayonnaise, sour cream, jalapenos, mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and stir well. Cover the slaw and refrigerate it for at least 1 hour. The coleslaw can be prepared up to 1 day ahead. Stir in the green onions and adjust seasoning just before serving. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 8.1mg
Sodium: 435.9mg
Potassium: 25.4mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: 6.8g
Protein: <1g