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1/2 cup light mayonnaise
1/2 cup light sour cream
2 to 4 tbsp finely chopped pickled jalapenos
1 1/2 tsp Dijon mustards
1 to 2 tbsp granulated sugar
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
8 cups finely shredded cabbage, about 1/2 medium head
2 cups small cubes fresh pineapple, or 398-mL can pineapple tidbits, drained
3 green onions, thinly sliced
In a small bowl, whisk mayonnaise with sour cream, 2 tablespoons (30 mL) jalapeño peppers, Dijon, 1 tablespoon (15 mL) sugar, lemon juice and salt. In a large bowl, toss cabbage with pineapple and onions until mixed. Stir in mayonnaise mixture. Taste and if pineapple seems too tart, sprinkle salad with remaining sugar and stir in. Taste again and stir in remaining jalapeños for a hotter taste. Serve right away or cover and refrigerate for up to 1 day.
Calories 108, Protein 2.2g, Carbohydrates 13.9g, Fat 5.6g, Fibre 1.9g, Sodium 317mg.
This salad has the flair one expects from Texans Norma and W. Park Kerr. We've adapted it from their The El Paso Chile Company's Texas Border Cookbook (William Morrow).