Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:15
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups shredded cabbage [448 g]
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes [80 g]
1/2 cup red grapes [80 g]
--- Dressing: -----
1 cup mayonnaise [224 g]
1/2 cup sour cream [112 g]
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste
1. Shred cabbage very fine, place into covered bowl or plastic bag
and chill.
2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon
juice, salt, pepper and cinnamon. Chill.
3. Drain pineapple very well, wash grapes and add to pineapple;
chill. Just before serving, wash, core and slice apples into thin slices,
then in half again. Mix apples along with grapes and pineapple into
cabbage. Toss to blend well.
4. Add dressing and toss to coat. Don't add dressing all at once in
case you don't need it all. This is a little different than the usual
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of
time, then put salad together whenever you wish.
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NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2
teaspoons celery seed.
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