Pineapple Cole Slaw

IMG_4557Hey there– If you search for cole slaw in that little search box over there, you’ll find we’ve eaten quite a few around here.  I do love that cold, crunchy, sweetish stuff!  And here’s a version that’s bright and has a lovely light flavor.  We had it with curried pork burgers last week– enough sweet to balance out the spicy.  I liked it a lot.  Hope you do too.


1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup lite mayonnaise
2 tsp. vinegar (I like tarragon)

Mix is up in the bottom of a large bowl and let it sit while you prepare the other ingredients.

Crunchy parts:
8 cups cabbage, chopped to small bits
1/2 cup red bell pepper, chopped fine
1/2 cup orange bell pepper, chopped fine
16 oz. can pineapple rings, drained well and cut to bits

Cut these ingredients all up and dump them in on top of the dressing.  Mix it so everything is coated with the sauce and set it in the fridge to get nice and cold.

When you’re ready to serve it up, stir up that bowlful again because the dressing tends to settle at the bottom of the bowl.  Enjoy!


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