Citrus Pineapple Coleslaw Recipes

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

Steps:

• In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

Steps:

• Shred cabbage fine.
• Shred carrots fine.
• Drain well canned pineapple chunks.
• Combine fruit and vegies in a large bowl and toss.
• To prepare the dressing:.
• Combine sweetened condensed milk with the mustard of choice and salt.
• Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly.
• Continue adding oil slowly, beating all the while.
• Gradually beat in the evaporated milk, vinegar and peppers.
• Pour dressing over all, and toss.
• Cover and refrigerate until needed.
• You can also add a few green spring chopped onions if desired.

Steps:

• In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately.

Steps:

• Toss all the ingredients in a bowl, chill, and serve.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Toss together shredded cabbage, onion, green onions, and crushed pineapple (don't drain your pineapple! You'll want the juice in there too!).
• In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
• Pour liquid mixture into cabbage mix and toss.
• Set in the fridge for at least two hours to let the flavors soak together.
• Store in an airtight container in the fridge for up to three days.

Steps:

• Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
• In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
• Season with salt and pepper as desired and chill until serving time.

Steps:

• Mix cabbage and pineapple.
• Mix cream, mayo, sugar and vinegar.
• Add cream dressing to cabbage and pineapple.
• Salt and pepper to taste.
• Store covered in refrigerator 1-2 hours before serving.

Steps:

• Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
• Mix remaining dressing ingredients and set aside until cool.
• Toss cabbage and carrots in the dressing.

Steps:

• Combine all ingredients in a large bowl; toss to coat. Cover and refrigerate until serving.