Carrot and Pineapple Coleslaw
1 1/2 cups shredded green cabbage
1/2 shredded purple cabbage
1 (15 1/2-ounce) can pineapple chunks, drained
1 cup shredded carrot
1/3 cup crispy nuts (get recipe here)
2/3 cup mayonnaise (made with expeller-expressed extra-virgin olive oil)
2/3 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon pure organic maple syrup
1 teaspoon grated onion
1/4 teaspoon real sea salt or Redmond Real salt
Directions:
1. Combine cabbage, pineapple chunks, carrot and nuts in a large bowl and toss gently.
2. Combine mayonnaise and remaining ingredients, stirring until smooth.
3. Pour dressing mixture over cabbage mixture and toss gently.
4. Cover and chill thoroughly.
Makes 6 servings.
1 (15 1/2-ounce) can pineapple chunks, drained
1 cup shredded carrot
1/3 cup crispy nuts (get recipe here)
2/3 cup mayonnaise (made with expeller-expressed extra-virgin olive oil)
2/3 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon pure organic maple syrup
1 teaspoon grated onion
1/4 teaspoon real sea salt or Redmond Real salt
Directions:
1. Combine cabbage, pineapple chunks, carrot and nuts in a large bowl and toss gently.
2. Combine mayonnaise and remaining ingredients, stirring until smooth.
3. Pour dressing mixture over cabbage mixture and toss gently.
4. Cover and chill thoroughly.
Makes 6 servings.
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