Tangled southern slaw
1
- Prep Time30 min
- Total Time30 min
- Makes16 cups (4 L)
© Royalty-Free/Masterfile
Ingredients
2-Jan green cabbage, shredded
1 bunch green onions, sliced
4 red bell peppers, julienned
2 mangoes, peeled and julienned
2 jalapenos, seeded and finely diced
1 cup chopped cilantro or parsley
2 398-mL cans crushed pineapple
1 cup light or regular mayonnaise
1 tbsp finely grated ginger
1 tsp salt
Instructions
Thinly shred cabbage with a sharp knife or in a food processor. In a very large bowl, toss cabbage with green onions, peppers, mangoes, jalapenos and cilantro. If you don't have a large enough bowl, consider mixing in a large roasting pan.
Drain pineapple well, saving juice. In a bowl, stir crushed pineapple with mayonnaise, 1/4 cup (50 mL) pineapple juice, ginger and salt. Stir with salad. If salad is not moist enough, stir in a little more pineapple juice. Cover and refrigerate at least 2 hours to chill or overnight. If salad waters out a little, simply drain.
Nutrition (per serving)
Calories 106, Protein 1g, Carbohydrates 16g, Fat 5g, Fibre 2g, Sodium 252mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.