Pineapple Coleslaw by www.country-cooking.com
1 can chunk pineapple -- reserve juice
1/4 pound green cabbage -- shredded
1/2 pound carrots -- shredded
1/4 pound red cabbage -- shredded
1/2 cup sunflower seeds -- lightly toasted
2 tablespoons frozen orange juice concentrate -- undiluted
1/4 teaspoon salt
Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice
and salt. Pour over salad mixture, toss, and chill.
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