1 medium head cabbage rinsed or bag prepared slaw mix
1/2 cup chopped pecans
1 8 ounce can pineapple tidbits in juice, undrained
1/3 cup sugar
1/3 cup white vinegar
1 tsp powdered mustard
1/2 tsp celery seeds
1/4 tsp kosher salt
1/2 cup canola oil or substitute with olive and decrease amount
Instructions
Cut cabbage in half (reserve one half for other
use). Remove core and blemished leaves. Slice
finely and place in medium bowl.
Place pecans in small saute pan on medium high.
Cook 3 to 4 minutes, stirring frequently, or until
fragrant.
Drain pineapple reserving 1/4 cup of the juice.
Place juice in large bowl, stir in sugar, vinegar,
mustard, celery seeds and salt. Add oil in small,
steady streams, whisking contiuously until blended
and smooth.
Add ingredients, toss until coated. Chill or
serve room temperature.
Serving
Suggestions
Variation, add broccoli slaw to cabbage mix.
Originally Submitted
1/18/2016
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