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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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A sweet & sour version of coleslaw that has been a big hit with my family & friends. I found this recipe in my local newspaper and adjusted it a bit to meet our needs. Prepared recipe makes about 12 servings. **Update 2/10** Once I read the review I realized I should have stated that due to the fruits within this coleslaw - it truly does not store well after 2 days. Adjust servings as needed to meet your needs. Ingredients:
1 (16 ounce) bag of shredded coleslaw mix (with red cabbage & carrots, not just plain cabbage) |
1 (8 ounce) can pineapple chunks in juice, not syrup (reserve the juice) |
1 large granny smith apple (or other tart apple) |
1 cup chopped celery |
3/4 cup dried cranberries |
1 cup light mayonnaise |
2 tablespoons cider vinegar |
3 tablespoons reserved pineapple juice |
Directions:
1. Drain pineapple, reserving the juice in a bowl.
2. Cut the apple into small cubes.
3. Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
4. In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
5. Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
6. Cover and chill for 2-4 hours.
7. Before serving, toss the coleslaw gently.
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