ZESTY PINEAPPLE SLAW
FULL OF FLAVOR AND LESS FATTENING THAN TRADITIONAL SLAW.
1 HEAD GREEN CABBAGE
1 DICED ONION
1 CAN (20 OUNCE) CRUSHED PINEAPPLE
⅔ CUPS LOW FAT MAYONNAISE
4 OUNCES SALSA VERDE
¼ CUP CHOPPED FRESH CILANTRO
1 TEASPOON PEPPER
1 LIME
LIME ZEST
20 BABY CARROTS
2 CELERY STALKS
IN FOOD PROCESSOR, SHRED CABBAGE AND CARROTS. TRANSFER TO A BOWL AND ADD MAYONNAISE. ADD DICED ONION, CELERY AND CHOPPED CILANTRO TO MIXTURE. ADD PINEAPPLE, LIME, LIME ZEST, AND PEPPER. TASTE AND ADD A LITTLE SUGAR OR HONEY IF NEEDED. REFRIGERATE 4 HOURS/OVERNIGHT. STIR AND SERVE.
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- Recipe byDarci
- Viewed 52 times
PREP TIME: 30 min /30 MIN PREP
TOTAL TIME: 1 hr
ESPECIALLY GOOD WITH TURKEY, FISH, AND KABOBS
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