Recipe courtesy of Tom Thompson
Captain Tom's Pineapple Cole Slaw
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 488
- Total Fat
- 45 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 23 mg
- Sodium
- 356 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 488
- Total Fat
- 45 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 23 mg
- Sodium
- 356 mg
Ingredients
Directions
- Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
- Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
- Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
- Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
- Optional: Shredded carrots add color. Dark or golden raisins are nice too.
