Delicious Broccoli Cheese Casserole Recipe
This summer side dish is given a tropical twist with coconut pineapple coleslaw. It has chunks of juicy pineapple and a creamy coconut sauce.
– 1/2 Savoy cabbage, shredded – 1/2 small red cabbage, shredded – 1 red or yellow bell pepper, cut in thin strip – 1/4 sweet onion such as Maui or Vidalia, very thinly sliced – 2-3 cups fresh pineapple tidbits (you can used canned if you like.) – 1 jalapeño pepper, minced COCONUT DRESSING – 1/2 cup mayonnaise – 2 Tbsp unsweetened coconut cream (canned) – 2 Tbsp pineapple juice – pinch salt
In a big bowl, mix the cabbage, pepper, onion, pineapple, and jalapeño.
Mix the ingredients for the dressing in a bowl, and then taste it to see if it needs any changes. You can add as much sauce as you like to the slaw.
Some people like their slaw with a lot of dressing, while others like it with less. Maybe you don't need all of the sauce.
Keep the slaw cold until serving. It's best within hours of making, but it can be refrigerated firmly covered for two days.