ZESTY PINEAPPLE SLAW
Darci Taylor
FULL OF FLAVOR AND LESS FATTENING THAN TRADITIONAL SLAW.
ingredients
- 1 HEAD GREEN CABBAGE
- 1 DICED ONION
- 1 CAN (20 OUNCE) CRUSHED PINEAPPLE
- 2/3 CUPS LOW FAT MAYONNAISE
- 4 OUNCES SALSA VERDE
- 1/4 CUP CHOPPED FRESH CILANTRO
- 1 TEASPOON PEPPER
- 1 LIME
- LIME ZEST
- 20 BABY CARROTS
- 2 CELERY STALKS
directions
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.
notes
ESPECIALLY GOOD WITH TURKEY, FISH, AND KABOBS
Source: Darci
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