4 cups finely sliced cabbage
1 grated carrot
1 can pineapple tidbits, reserve juice
1 can mandarin oranges, drained
2 cups strawberries, quartered
1/2 teaspoon celery seed
1/2 cup pineapple juice
1/4 cup mayonnaise (I use Hellman’s Light)
1/4 cup sour cream (light is fine)
1/4 cup fresh lime juice
2 Tablespoons brown sugar
a dash of salt
Mix all the veggies, fruit and celery seed in a
large bowl. In a small bowl, whisk together
the remaining ingredients to make the dressing.
Taste and adjust the sweet/sour flavor to
your liking by using more sugar or lime juice.
For crisp slaw, serve immediately. For a
softer slaw, refrigerate covered for 2-3 hours
or overnight. Serve well-chilled.
Here’s a variation—try chopped apples, raisins
and walnuts in place of the fruit, and
make a dressing using orange and lemon juices
in place of pineapple and lime juices.