Pineapple Coleslaw

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Pineapple Coleslaw

Like the recipe for Fruit Patio Platter this is an old recipe of my Mother’s. The salad dressing that she used was a mayonnaise and when I make this I sometimes add a ¼ to ½ Tsp of French’s mustard. This just gives it a bit of a tang. Both green and red cabbage can be used in this salad. The apples and celery give it added crunch.

  • 1 cup Mayonnaise
  • 2 Tbsp Pineapple Juice
  • 4 cups Cabbage shredded
  • 1 cup Red Apples unpeeled diced
  • 1 cup Pineapple Chunks unsweetened
  • ½ cup Celery chopped
  • 1 cup Miniature Marshmallows
  • Lettuce to line the platter

Combine salad dressing with pineapple juice, blending well. Using a food processor shred the cabbage and chop the apples and celery. Toss the cabbage, apples, pineapple chunks, celery, and marshmallows with the salad dressing. Serve on a platter or shallow bowl lined with lettuce.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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