Confetti Coleslaw with Creamy Pineapple Dressing
Some say don’t mess with tradition, but if we followed that rule all the time, think of all the innovative new things we’d miss out on trying. So, here’s a take on traditional coleslaw with pineapple that adds a few tweaks definitely worth taking a chance on. First of all, we put the pineapple right into the dressing and add toasted walnuts to give that well-worn flavor a nutty twist. Then, to achieve a party of color and springtime flavor, we add baby green peas and sliced DOLE® Green Onions to our convenient DOLE Classic Coleslaw. The results are both familiar and new, with a festive look that will undoubtedly lead to a new tradition suited to most any occasion.
Total Vegetable Servings
1 serving of vegetables is either 1 cup of vegetables or 2 cups of raw leafy greens
1 pkg. (14 oz.) DOLE® Classic Coleslaw
1/2 cup frozen petite peas, thawed
1/3 cup sliced DOLE Green Onions
Creamy Pineapple Dressing (recipe below)
Whisk together 1 can (8 oz.) DOLE Crushed Pineapple, drained, 1/2 cup light mayonnaise, 1/3 cup chopped toasted walnuts, 2 tablespoons sugar, 2 tablespoons cider vinegar and 1/4 teaspoon ground black pepper.
Makes about 1 cup.
Combine coleslaw, peas and green onions in large bowl.
Toss with Creamy Pineapple Dressing, to taste.
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