Hawaiian Coleslaw

chef.brandon's picture

Sep. 14, 2011

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
Servings: 4

Nutrition Facts

Serving size

Calories 285Calories from Fat 168

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 127 mg5.29%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 11 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet