A hawaiian flair is exactly the revival that coleslaw needed. Pineapple, mandarin orange, and OJ turn a creamy cabbage mix into a fresh, tropical side dish to brighten up any BBQ.
4 cups fresh, shredded green cabbage
1 can (7 ounce size) mandarin orange slices
1 cup crushed pineapple, drained (measure after draining)
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon orange juice
1/4 teaspoon white pepper
1/2 cup mayonnaise or tart salad dressing
Place shredded cabbage into large bowl.
Drain orange sections, but reserve the juice.
Add salt and spices to shredded cabbage. Add orange juice and pepper. Toss lightly. Add the drained fruit, tossing all with a fork. Stir in the mayonnaise.
Chill well before serving.
shaneUNLV
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reviews & comments
September 17, 2012
Very unusual coleslaw, and perfect for a Luaua. I used an 11 ounce can of mandarin oranges, and I drained and gently pressed the juice from both pineapple and oranges to prevent soggy salad. I reduced the salt a little, and no orange juice is needed in dressing as the juices in fruit will come out even if drained and gently pressed. I topped with sliced almonds for extra crunch. ONE WARNING THOUGH, THIS IS BEST SERVED THE DAY IT'S MADE, as the dressing seems to wilt the salad and collapse it overnight. For best results make right before you use it, and just make enough for the crowd size you're serving.