PINEAPPLE COLESLAW II
Shredded cabbage tossed with a sweet sour creamy lemon and pineapple dressing!
Makes 3-2/3 cups dressing
2.9 ounce package Jello Cook and Serve Lemon Flavored Pudding and Pie
1/3 c. sugar
1-1/2 cups water
8 oz. can crushed pineapple, with liquid
1/2 c. corn oil
1/4 c. white vinegar
salt to taste
1 c. nondairy liquid creamer
salt to taste
1 head green cabbage, cored and cut into very thin strips
Empty package of Jello pudding into large saucepan. Add sugar and stir to mix. Add water and stir till dissolved. Cook over medium heat, stirring continuously, till pudding comes to a full boil. Boil for 1 minute, again stirring continuously, then remove from heat.
Add pineapple (with liquid) and stir till completely incorporated.
In separate bowl combine corn oil and vinegar. Stir briskly with fork or wire whisk till thickened; salt to taste, then add to pudding mixture. Stir with spoon (this will take a minute) till completely blended.
Now, add nondairy creamer, 1/3 cup at a time, stirring and whipping with spoon till very smooth and creamy (of course pineapple will be evident). Salt to taste (remember this is a salad dressing, not a dessert). Refrigerate till ready to use.
Just before serving, place cabbage into large bowl. Salt lightly; sprinkle lightly with celery seed, then pour as much dressing as desired over cabbage. Toss well and serve.
Notes: There will be leftover dressing; cover and refrigerate. It will keep fresh for as long as the code on the nondairy creamer carton.
This dressing is light, elegant and guaranteed to impress all of your guests. They won’t believe you made it without mayonnaise.
If desired, add a little chopped sweet onion and/or grated /shredded carrot to the cabbage before tossing and before adding dressing.
Alternate serving suggestion: You might want to try this dressing on potato salad. Add dressing as desired to cooked, cubed potatoes, diced green pepper, diced celery and onion.