PINEAPPLE COLESLAW I
Green cabbage, avocado, shredded carrot and green pepper tossed with a sweet and sour pineapple dressing!
8 oz. can crushed pineapple, with liquid
1/4 c. firmly packed brown sugar
1/3 c. peanut oil
1/3 c. plus 1T. white vinegar
1 T. fresh lemon juice
1 lg. garlic love, peeled and grated
couple dashes black pepper
couple dashes red cayenne pepper
salt to taste (remember this is a salad dressing)
1 T. cornstarch mixed with 2 tablespoons water will dissolved
1 sm. green cabbage (about 1&1/4 pounds), cored and diced into 3/8-½ inch squares
2 Hass avocados or 1 large Zutano or Fuerte avocado
2 med. carrots, peeled and shredded into long thin shreds
1 med. green pepper, cored and diced into 3/8 inch squares
1/4 c. chopped sweet onion
salt and pepper
In medium-sized saucepan over medium heat, combine first 9 ingredients. Stir well to dissolve sugar.
Bring dressing to a slow boil, add cornstarch and water mixture, then stir continuously till thickened. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and refrigerate till thoroughly chilled.
Prepare all vegetables and fruit (avocado is a fruit). Place in large bowl. Salt and pepper lightly, add dressing, then toss gently to distribute ingredients evenly. Spoon into serving bowl and refrigerate till ready to serve.
Notes: Unlike mayonnaise based coleslaws, this one makes up well in advance, even by a day! Just be sure your vegetables are all fresh and crisp. Stir before serving.
Ripe Hass avocados (my personal choice when using avocados) are not always available (many times they’re either over ripe or hard as rocks), in which case, you may substitute the Zutano or Fuerte varieties. These are usually quite large and lighter in flavor and texture than the Hass.