Pineapple-Raisin Slaw


When I first came up with this recipe (back in college) I named it California Cole Slaw. Today, there are SO many recipes with that same name (totally different recipes than mine) I thought it would be too confusing.  This is a sweet, delicious alternative to the standard Cole Slaw.  Almost like Carrot Raisin Salad with a twist.  Hope you like it.

Yield:  4 servings

1/2 head of cabbage, chopped

1 small can crushed pineapple, drained (reserve juice)

1/2 to 1 cup raisins (quantity is your preference)

1 small can chunked pineapple, drained (reserve juice)

2 medium carrots, peeled and grated

1/2 cup mayonnaise (vanilla yogurt works great too if you need a low fat or egg free substitute – yogurt will require much less pineapple juice and milk to thin to pourable consistency)

Milk

Combine mayonaise, some of reserved pineapple juice and 1 to 2 Tablespoons milk to make a reasonably pourable dressing.  Tasting is the best method to mixing this dressing.  It may take a little more or a little less of the juice to get the desired flavor.  Combine cabbage, carrot, crushed and chunked pineapple and raisins in a large salad bowl.  Pour enough dressing to cover the slaw.  Toss or stir until well coated.  Refrigerate for 1 hour prior to serving.

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