Ingredients
-
1/2
-
4
-
1
-
-
3
-
2
-
3/4
-
1/2
-
1
-
1
-
1/4
-
-
-
-
Directions
Caribbean Pineapple Coleslaw,try this coleslaw with my recipe #96054 a nice refreshing slaw. Also try with roast of brisket or bbq. or jerk chicken.,used habenero sauce rather than peppers which allowed me to control the heat. We like things hot and used 1 1/2 tsp. used jicama like other reviewers along with purple cabbage because that’s what I had. Made a pretty salad.,From: Sandi Mayer I added the following: Jicama – thinly sliced Juliann strips Sugar snap peas – trimmed & cut into small bits Radish thinly sliced julienned strips Mango – cut into small pieces Sliced almonds I added blue poppy seeds to the dressing – only about a ¼ – ½ teaspoon. And used a little bit of heavy cream and cut back the same amount of condensed milk. used a jalapeno pepper in place of the scotch bonnets I also added about a ½ teaspoon of Napa Style’s Citrus Rosemary Gray salt . YUMMY!
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Steps
|
1
Done
|
Shred Cabbage Fine. |
|
2
Done
|
Shred Carrots Fine. |
|
3
Done
|
Drain Well Canned Pineapple Chunks. |
|
4
Done
|
Combine Fruit and Vegies in a Large Bowl and Toss. |
|
5
Done
|
to Prepare the Dressing: |
|
6
Done
|
Combine Sweetened Condensed Milk With the Mustard of Choice and Salt. |
|
7
Done
|
Gradually Add a Little Bit (a Teaspoon at a Time) of the Oil, Beating Constantly. |
|
8
Done
|
Continue Adding Oil Slowly, Beating All the While. |
|
9
Done
|
Gradually Beat in the Evaporated Milk, Vinegar and Peppers. |
|
10
Done
|
Pour Dressing Over All, and Toss. |
|
11
Done
|
Cover and Refrigerate Until Needed. |
|
12
Done
|
You Can Also Add a Few Green Spring Chopped Onions If Desired. |
