Coleslaw with Pineapple and Dried Cherries

[Guest guest]

Looks so good; 20 grams of fat...yeow. Otherwise, it looks so good and so

healthy.

 

Brenda

 

 

* Exported from MasterCook *

 

Coleslaw with Pineapple and Dried Cherries

 

Recipe By :Firehouse Food by George Dolese, Steve Siegelman, Paul Moore

(Photographer)

Serving Size : 6 Preparation Time :0:00

Categories : Coleslaw

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fresh pineapple

*OR* 20 ounces canned pineapple chunks in syrup, drained

1/2 cup mayonnaise

1/4 cup red wine vinegar

1/2 medium green cabbage head -- shredded

1/2 medium red cabbage head -- shredded

1/2 cup dried cherries

2 green onions -- white and pale green parts only, chopped

Salt and freshly ground black pepper

1/4 cup slivered almonds -- toasted

 

If using fresh pineapple, cut off the bottom and stand the pineapple upright on

the cutting board. Holding the leaves firmly with one hand, cut away the skin in

downward strokes. Remove the eyes by cutting shallow grooves diagonally along

the sides of the eyes, following the natural spiral pattern. Cut the pineapple

into 8 wedges and trim off the tough core edge from each wedge. Cut the

pineapple wedges into 1/2-inch chunks and set aside.

 

In a large bowl, whisk together the mayonnaise and vinegar. Add the shredded

cabbage, pineapple chunks, dried cherries, and green onions and toss to combine.

Season to taste with salt and pepper. Let sit for 30 minutes or up to 1 hour

before serving. Sprinkle the almonds over the top just before serving.

 

Toasting Nuts:

 

For best flavor; store untoasted nuts in an airtight container in the

refrigerator or freezer and toast them just before you use them.

 

To toast nuts: Preheat the oven to 350F: Spread the nuts in a single layer on a

rimmed baking sheet and bake for 5 to 10 minutes, stirring occasionally, until

lightly browned. Spread the nuts out on a clean work surface to cool. Tip: Set a

timer for 5 minutes and check the nuts every minute after it goes off.

 

Makes 6 servings

 

Found at: Cookbook Heaven @ Recipelink.com

 

Source:

" LT. RICHARD BUSALACCHI, TRUCK 19 "

 

MC'd by Badams

 

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Per Serving (excluding unknown items): 286 Calories; 20g Fat (56.2% calories

from fat); 4g Protein; 30g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol;

124mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : The next time you're in the mood to make a batch of coleslaw, try

Marty's sweet and tangy version. If you can't find dried cherries, substitute

dried cranberries or golden raisins.

 

Nutr. Assoc. : 0 0 0 0 26627 0 0 0 0 0