Pineapple Cole Slaw

Hey 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.

PINEAPPLE COLE SLAW

dressing:
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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Citrus Cole Slaw

Hi all– Coleslaw.  I love it.  It just adds a bowl of freshness to the table–with bar-b-qued anything!  So when I made up some bar-b-que chicken sandwiches last week, it was fun to try out this new cole slaw recipe– sweet and tart all at once and nicely crunchy.  I’m sure I’ll be making it more this summer…

CITRUS COLE SLAW
8 cups of cabbage, shredded*
2 carrots peeled and grated
4 tab. sugar
1/2 cup olive oil
1/2 tsp/ salt
1/2 tsp. freshly ground pepper
4 tab. tarragon vinegar (or any vinegar you love)
1/2 cup orange juice concentrate (undiluted)
1 tab. grated orange peel (about 1 orange)

First make the dressing so the flavors will set together while you do the rest.  In a large bowl stir together the sugar, olive oil, salt, pepper, vinegar, orange juice concentrate and orange peel.  Then chop that cabbage and grate the carrots.  Mix it all together and serve it up.  Best if you eat it right away.  I think it will wake up your mouth!

*If you like a fine coleslaw, you can chop it up in the food processor.  I like mine more chunky, so I just use a good old knife.