Pineapple Apple Coleslaw By Freda Recipes

Steps:

• Whisk cream, mayonnaise, and sugar in a large salad bowl until sugar has dissolved. Gently fold in cabbage, apple, and pineapple to coat with dressing. Refrigerate until serving time.

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

Steps:

• 1. Mix all ingredients together, toss well. Cover and Chill at least 1 hr. before serving. Serve Chilled.

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

Steps:

• Combine green pepper, apple, salt, sugar, vinegar, and cabbage. Top with carrot and pineapple.

Steps:

• Optional step: If a finer texture coleslaw is desired (as shown), pulse the coleslaw mix a couple of times in a food processor using the steel blade. (Do in 2-3 batches). Place the cabbage mixture and pineapple in a large bowl. (I only used about 2/3 of the pineapple). In a small bowl, whisk together the cream, mayo, sugar, and vinegar until creamy. Pour dressing over the coleslaw mixture. Refrigerate a hour before serving. (I refrigerated both separately until serving time, then used just enough of the dressing for desired creaminess.)