Carrot & Pineapple Coleslaw
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups of shredded carrots | Washed, peeled and shredded |
| 2 cups of shredded cabbage | Washed, peeled and shredded |
| (1) 16 ounce can of crushed pineapple | Drained (reserve juice) |
| 1/2 cup of light mayonnaise | |
| 2 Tablespoons of sugar | |
| 2 Tablespoons of cider vinegar | |
| 1/2 teaspoon of ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In large bowl, toss together carrots, cabbage, pineapple. | |
| 2 | In small bowl, stir together remaining ingredients including the reserved pineapple juice. | |
| 3 | Pour dressing over slaw; toss gently. Chill. |
Posted in Vegetable Salad Recipes
