Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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. |
