Spicy Pineapple Cole Slaw
Servings: 4
Printable version
Revised 6-6-11
Ingredients:
- 1 can (8 oz.) pineapple tidbits, with juice
[or 1 can (11 oz.) Mandarin Oranges, with juice] - ¼ tsp. salt
- ½ tsp. crushed red pepper (less or none as desired)
- ½ tsp. fresh grated ginger
- 1/3 c. rice vinegar
- 1½ Tbl. sugar
- 1 Tbl. cornstarch
- 10 oz. cabbage, shredded
- ½ c. carrot, shredded
- 4 green onions, cut into ¼-inch pieces
- 1/3 c. light sour cream
Directions:
1. In a small sauce pan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil stirring constantly. Cook until dressing is thickened (2- to 3-minutes). Remove from heat and let cool to room temperature.
Mandarin version: drain the Mandarin juice into a small sauce pan, add the salt, red pepper flakes, ginger, vinegar (increase to 1/2 c.), sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil stirring constantly. Cook until dressing is thickened (2- to 3-minutes). Remove from heat and let cool to room temperature.
2. Place shredded cabbage, green onions and carrot in a large bowl.
Mandarin version: add the uncooked Mandarins to this bowl too.
3. Stir sour cream into cooled dressing, pour over salad and toss until salad is well coated. Serve immediately.
Nutrition:
Pineapple version (Serving size: 1 cup)
calories: 116 protein: 2.7g total carbohydrate: 25.1g total fat: 1.5g
sugars: 18.1g sodium: 608mg dietary fiber: 3.2g saturated fat: 1.0g
Mandarin version (Serving size: 1 cup)
calories: 144 protein: 3.1g total carbohydrate: 32.8g total fat: 1.6g
sugars: 26.2g sodium: 806mg dietary fiber: 3.3g saturated fat: 1.0g