Tropical Coleslaw
Tropical Coleslaw
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 43
- Saturated Fat
- 9
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 66
- Total: 1 hr 5 min (includes chilling time)
- Active: 35 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 475
- Total Fat
- 43
- Saturated Fat
- 9
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 66
- Total: 1 hr 5 min (includes chilling time)
- Active: 35 min
Ingredients
Tropical Coleslaw Mix:
4 cups finely sliced green cabbage
2 cups finely sliced purple cabbage
1 cup shredded carrot
1 cup canned crushed pineapple, drained
2 tablespoons minced fresh cilantro
2 tablespoons unsweetened shredded coconut
2 tablespoons minced green onion
Tropical Coleslaw Dressing:
2 cups bottled papaya seed dressing or sweet honey-mustard vinaigrette
2 tablespoons honey
1 tablespoon bottled balsamic vinaigrette
1/2 teaspoon Big Mike's Off the Hook BBQ Rub or your favorite barbecue rub
1/4 teaspoon cayenne pepper
Directions
- For the tropical coleslaw mix: In a large bowl, combine the green cabbage, purple cabbage, carrot, pineapple, cilantro, coconut and green onion. Use a spatula to thoroughly blend all the ingredients.
- For the tropical coleslaw dressing: Add the papaya seed dressing, honey, balsamic vinaigrette, barbecue rub and cayenne to a bowl and whisk until thoroughly blended.
- Add the desired amount of dressing to the coleslaw mix and toss well to coat. Refrigerate for 30 minutes. Serve chilled.
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