Tropical Coleslaw Food

TROPICAL COLESLAW

Steps:

• In large bowl, mix coleslaw mix, mandarin oranges and onions.
• In small bowl, mix yogurt, mayonnaise, lime peel and lime juice; gently fold into coleslaw mixture. Refrigerate at least 15 minutes but no longer than 4 hours to blend flavors.
• Just before serving, sprinkle with cashews. Cover; refrigerate any remaining coleslaw.

TROPICAL COLESLAW

Steps:

• In a small bowl, toss banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery, oranges and raisins. Drain bananas; discard juice. Add bananas, yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately.

TROPICAL COLESLAW

Steps:

• Toss together the pineapple, cabbage, carrot, green or red pepper, and onion.
• Stire the rice vinegar into the mayonnaise and mustard.
• Pour the dressing over the slaw and toss well.
• Season with salt and pepper.

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Steps:

• Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

TROPICAL COLESLAW

Steps:

• For the tropical coleslaw mix: In a large bowl, combine the green cabbage, purple cabbage, carrot, pineapple, cilantro, coconut and green onion. Use a spatula to thoroughly blend all the ingredients.
• For the tropical coleslaw dressing: Add the papaya seed dressing, honey, balsamic vinaigrette, barbecue rub and cayenne to a bowl and whisk until thoroughly blended.
• Add the desired amount of dressing to the coleslaw mix and toss well to coat. Refrigerate for 30 minutes. Serve chilled.

TROPICAL MANGO COLESLAW

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing, lemon juice and honey until blended. Add to cabbage mixture; mix lightly.
• Sprinkle with nuts.

TROPICAL PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately.

SWEET & TANGY TROPICAL COLESLAW

Steps:

• Mix dressing and orange juice in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate 30 min.

VEGAN TROPICAL COLESLAW

Steps:

• Cook green peas in boiling water until soft.
• In a bowl, add green peas, cabbage, carrot, pineapple, raisins, sunflower seeds, and coconut flakes.
• In a blender, add cashew nuts, lime juice from a half lime and 1/4 cup water and blend.
• Turn off the blender, scrape the side, add more water if it's too thick, and blend until it is smooth and creamy.
• Add the dressing to the vegetable bowl and mix well. Season with salt and pepper.
• Infuse love, chill if desired, and serve!