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. |
CuisineAmericana
Ingredients
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