Crunchy Chinese Coleslaw
Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.
Yield
8 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cabbage
chinese, shredded |
|
| 8 ¼ | ounces |
pineapple
crushed, drained |
|
| 8 | ounces |
water chestnuts
sliced, drained |
|
| 1 | cup |
parsley leaves
fresh, snipped |
|
| ¼ | cup |
onions
green, sliced |
|
| ¼ | cup |
mayonnaise
reduced calorie |
|
| 1 | tablespoon |
prepared mustard
prepared |
|
| 1 | teaspoon |
ginger root
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cabbage
chinese, shredded |
|
| 238.4 | ml/g |
pineapple
crushed, drained |
|
| 231.2 | ml/g |
water chestnuts
sliced, drained |
|
| 237 | ml |
parsley leaves
fresh, snipped |
|
| 59 | ml |
onions
green, sliced |
|
| 59 | ml |
mayonnaise
reduced calorie |
|
| 15 | ml |
prepared mustard
prepared |
|
| 5 | ml |
ginger root
grated |
|
Directions
Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill.
For dressing:
Combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat.
