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Hawaiian Coleslaw

chef.brandon's picture
Ingredients
  Luncheon meat 1 Can (10 oz)
  Canned crushed pineapple 8 Ounce (1 Can)
  Cabbage 3 Cup (48 tbs), shredded
  Carrot 1⁄4 Cup (4 tbs), shredded
  Mayonnaise 1⁄4 Cup (4 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Slice luncheon meat and cut into cubes.
2. Drain pineapple and save 1 tablespoon juice.
3. In small bowl, blend mayonnaise, sour cream and 1 tablespoon pineapple juice.

MAKING
4. In a large bowl, toss meat with pineapple, cabbage and carrots.
5. Pour the mayonnaise mixture over the meat mixture toss until well mixed.

FINALISING
6. Keep the salad bowl in the refrigerator for at least 1 hour.

SERVE
7. Serve chill.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pineapple
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Servings: 
4

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