Banana Pineapple Cole Slaw
Yield
4 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cabbage
shredded |
|
| 1 | cup |
carrots
shredded |
|
| 8 | ounces |
pineapple tid-bits
drained * |
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
honey
|
|
| ¼ | cup |
pecans
chopped |
|
| 1 | each |
bananas
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cabbage
shredded |
|
| 237 | ml |
carrots
shredded |
|
| 231.2 | ml/g |
pineapple tid-bits
drained * |
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
sour cream
|
|
| 15 | ml |
honey
|
|
| 59 | ml |
pecans
chopped |
|
| 1 | each |
bananas
sliced |
|
Directions
- Reserve drained pineapple liquid.
In a medium bowl, layer cabbage, carrots and pineapple. In a small bowl, combine mayonnaise, sour cream, honey and 1 tablespoon of the reserved pineapple juice. Blend well. Spoon and spread the dressing over the salad. Sprinkle with pecans. Refrigerate until serving time. Just prior to serving time add sliced banana, toss and serve.
