Thursday, June 10, 2010

Island Coleslaw

A great tart and tangy slaw to compliment Pulled Pork with the sweet tasting Peach and Rum Barbecue Sauce that will make your meal complete and balanced in flavors and textures. But, don't get me wrong because this is also a wonderful stand alone side on its own, too. It is best made a few hours ahead or even the night before but is so simple and you can prepare it in no time at all. I hope you enjoy.

Island Coleslaw


3 cups cabbage, finely shredded
1 cup carrots, grated
4 Tbsp. green bell pepper, diced
1/4 tsp. salt
1/2 cup white vinegar
1/4 cup Splenda
1/2 cup pineapple, diced

Place the cabbage, carrots and green bell peppers in a large bowl. Mix the salt, vinegar and Splenda in a small bowl and pour over coleslaw mix. Add the pineapple and toss well to coat. Cover and refrigerate about 2 hours or overnight to marry flavors. The cabbage will wilt slightly and release its liquids. If preferred 4 cups of packaged coleslaw blend can be substituted for the cabbage and carrots.

Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving
Calories 21.3
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 88.2 mg
Potassium 132.6 mg
Total Carbohydrate 5.9 g
Dietary Fiber 1.2 g
Sugars 2.4 g
Protein 0.6 g

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