Recipe by Yrhaven (aka Condiment Queen)
I had a bag of the shredded cabbage mix for coleslaw in the frig and wanted to add a new twist to it. I created as I went, so all of these measurements are approximate, adapt it to suit your needs, tastes and ingredients on hand. You can vary the nuts, (sunflower, cashew, chopped almonds etc.) and it would be great with diced chicken added as well. I was going to use raisins but found I didn't have any, so I used the dehydrated pineapple that I had, which worked out very well. Of course you can adapt it to be low fat or fat free too. I can't remember the last time I had a salad that was this good!
Top Review by Sydney Mike
This is not something I'd make often, but it certainly is a KEEPER & an enjoyable side dish (AND a potential main dish, as wel)! Followed the directions pretty much, but used only 1/4 cup of mayo & of coleslaw dressing, & used red wine vinegar! You also inspired me into making up my own version of Caribbean rub! Actually made this as a gift for neighbors, then ended up SHARING it with them! Very, very tasty! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
- 0.5 (1 lb) bagof prepared cabbage and carrot coleslaw mix
- 1 cup finely chopped broccoli
- 1 cup finely chopped cauliflower
- 1 cup coarsely chopped walnuts
- 1⁄4 cup finely chopped dehydrated pineapple
- 1 1⁄2 tablespoons lime juice
- 1⁄3 cup mayonnaise
- 1⁄3 cup plain yogurt
- 1⁄3 cup of prepared coleslaw dressing (or less, I used "Marie's" brand)
- 1 1⁄2 tablespoons balsamic vinegar (rice wine, or red wine would be good too)
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon fresh ground nutmeg
- 1⁄8 teaspoon garlic powder
Directions See How It's Made
- I found that making this in a plastic container with a lid, facilitated the mixing (by putting on the lid and shaking as I went). Mine was a 10 Cup sized container.
- Add broccoli, cauliflower and nuts to coleslaw mix.
- When chopping the dehydrated pineapple, soak it with the lime juice to re-hydrate it as you chop, when you have it all chopped, run through it with your knife a little to mix in the lime juice and soften the pineapple.
- Shake/Mix your ingredients.
- Then, add mayo, yogurt and dressing, shake/mix again.
- **Lastly, add your vinegar and seasonings, shake/mix.
- Refrigerate, and enjoy!
- Note: using a combination of mayo, yogurt and dressing keeps this tangy but not too sweet.
- ** I also used: 1/4 t. "Orange Pepper" ("Dean Jacob's" brand, in a grinder).
- ** And 1/4-1/2 t. "Caribbean Rub" ("The Spice Hunter" brand) however, I just looked online for it and apparently they don't make it anymore, but it contains: (paprika, mace, ginger, garlic, onion, pepper, allspice, fennel, bay leaf, thyme) if you can, try to create your own, or find something similar. There are a few good Caribbean rub recipes on this website that come pretty close to the same ingredients. Besides, who can deny that having a good Caribbean rub on hand hurts. This system did not recognize this ingredient, so I could not add it under the ingredients section. I have to say that the savory taste of the Caribbean rub made this salad, so it's definitely worth the effort of making or finding a good Caribbean rub.
- Of course this can be doubled or tripled for a great party/potluck salad.