Food > Recipe Directory > Courses/Meal Type > Sides > Island Coleslaw
Island Coleslaw Recipe
Island Coleslaw
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.
Ingredients
- 8 cups (2 L)
- 1 tsp (5 mL) salt
- Half pineapple
- 2 carrots, julienned or shredded
- 1 sweet red pepper, thinly sliced
- Half white onion, thinly sliced
- 1/2 cup (125 mL) mayonnaise
- 3 tbsp (45 mL) cider vinegar or white vinegar
- 1 tbsp (15 mL) granulated sugar
- 1/4 tsp (1 mL) black pepper
- Dash hot pepper sauce
Preparation
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.
- Serving(s)
- 8 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 106 |
| Protein | 1 g |
| Fat (total) | 8 g |
| Sat. Fat | 1 g |
| Carbohydrate | 9 g |
| Fibre | 2 g |
| Cholesterol | 5 mg |
| Sodium | 253 mg |
| Calcium | 3 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 44 % RDI |
| Vitamin C | 65 % RDI |
| Folate | 14 % RDI |
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Source
Homemakers Magazine: Summer 2006
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