Jalepeno-pineapple coleslaw
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| 1 | cup | Sour cream or plain yogurt |
| 5 | Pickled jalepenos; stemmed and minced | |
| 3 | tablespoons | Dijon-style mustard |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Salt |
| 1 | medium | White cabbage (1-1/2lb); cored, finely shredded |
| ½ | large | Ripe pineapple; cored, peeled; cut into 1/2\" cubes |
| 3 | Green onions; trimmed and sliced | |
Directions
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, .
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