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Caribbean Coleslaw

Fondue.Chef's picture
Ingredients
  Red leaf lettuce head 1
  Iceberg lettuce head 1⁄2 , shredded
  Celery stalks 5 , finely sliced
  Carrots 2 Medium, grated
  Pineapple 1⁄2 Small, cut in to chunks
  Fresh dates 3 Ounce, pitted, chopped
  Pecans/Walnuts 2 Ounce, chopped
For dressing:
  Mayonnaise 3 Tablespoon
  Lime 1 , grated peel and juiced
  Sunflower oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Line a large salad bowl or platter with red leaf lettuce.
In a separate bowl put all other salad ingredients except pecans; mix together.
Blend all ingredients for dressing, pour over the salad and toss.
Spoon salad into prepared bowl and sprinkle with pecans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
10 Minutes
Servings: 
5

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4.37143
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 321 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.6%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 6.4 mg2.1%

Sodium 205 mg8.5%

Total Carbohydrates 32 g10.5%

Dietary Fiber 6.4 g25.4%

Sugars 21.2 g

Protein 4 g8.6%

Vitamin A 276.4% Vitamin C 72.2%

Calcium 9.6% Iron 13.7%

*Based on a 2000 Calorie diet

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Caribbean Coleslaw Recipe