Citrus Pineapple Coleslaw |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A blue-ribbon recipe, this slaw was a winner in our state fair competition. Alaska is famous for its giant cabbages, but any garden-variety head will taste yummy dressed in citrusy pineapple and marshmallow bits. Ingredients:
1/3 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
1 cup unsweetened pineapple juice |
1/4 cup orange juice |
3 tablespoons lemon juice |
2 eggs, lightly beaten |
2 packages (3 ounces each) cream cheese, softened |
1 medium head cabbage, shredded |
2 large carrots, shredded |
1 can (8 ounces) crushed pineapple, drained |
1 cup miniature marshmallows |
carrot curls, optional |
Directions:
1. In a saucepan, combine the first six ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate.
2. In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired. Yield: 8-12 servings.
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