Tangled southern slaw

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PREP TIME

30 min

Makes

16 cups (4 L)

* PLUS Refrigeration Time: 240 minutes
Tangled southern slaw

© Royalty-Free/Masterfile


Ingredients

  • 2-Jan green cabbage , shredded
  • 1 bunch green onions , sliced
  • 4 red bell peppers , julienned
  • 2 mangoes , peeled and julienned
  • 2 jalapenos , seeded and finely diced
  • 1 cup chopped cilantro or parsley
  • 2 398-mL cans crushed pineapple
  • 1 cup light or regular mayonnaise
  • 1 tbsp finely grated ginger
  • 1 tsp salt

Instructions

  • Thinly shred cabbage with a sharp knife or in a food processor. In a very large bowl, toss cabbage with green onions, peppers, mangoes, jalapenos and cilantro. If you don’t have a large enough bowl, consider mixing in a large roasting pan.
  • Drain pineapple well, saving juice. In a bowl, stir crushed pineapple with mayonnaise, 1/4 cup (50 mL) pineapple juice, ginger and salt. Stir with salad. If salad is not moist enough, stir in a little more pineapple juice. Cover and refrigerate at least 2 hours to chill or overnight. If salad waters out a little, simply drain.

Nutrition (per serving)

  • Calories
  • 106,
  • Protein
  • 1 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 252 mg.