Pineapple Jalapeno Slaw: This recipe has been a hit with school meal programs. The pineapple gives the slaw some tangy sweetness, while the fresh jalapeno is subtly spicy with a bright green chili taste. It works any time of year and is delicious with barbecue.
| INGREDIENTS | DIRECTIONS |
|---|---|
Pineapple Jalapeno Slaw 13 ¼ lbs Green Cabbage, fresh, shredded 1 lb Pineapple Tidbits, drained (reserve juice) 2 Jalapeno peppers, fresh, ribs and seeds removed, finely minced 2 cups Mayonnaise, reduced fat 2 cups Buttermilk, low fat ½ cup Pineapple Juice 4 oz Sugar 1 tbsp Salt ½ tsp Black pepper |
1 Combine the cabbage, pineapple and minced jalapeno. 2 Mix together the mayonnaise, buttermilk, pineapple juice, sugar, salt and pepper. 3 Pour dressing over cabbage and mix until evenly dressed. 4 Hold and serve at or below 41˚F. 5 Serve using 4 oz solid spoodle or # 8 disher. |
Ingredients
Directions
Combine the cabbage, pineapple and minced jalapeno.
Mix together the mayonnaise, buttermilk, pineapple juice, sugar, salt and pepper.
Pour dressing over cabbage and mix until evenly dressed.
Hold and serve at or below 41˚F.
Serve using 4 oz solid spoodle or # 8 disher.