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A sweet and creamy pineapple coleslaw.
Rinse the head of cabbage and remove any dead leaves. Remove core from the cabbage and finely slice or shred the head into a large bowl. Scrub the outside of the carrots and rinse them off, then shred them. Drain the pineapple well (I’m talking really drain that pineapple well in a fine mesh sieve and then put it in a towel and wring out any remaining moisture) then add it and the carrots into the cabbage. Toss well to combine.
In a separate mixing bowl whisk together the remaining ingredients until well blended. Slowly pour your desired amount of dressing over the cabbage mixture and toss to coat. Refrigerate for at least one hour before serving. You can reserve any unused dressing and keep for up to 2 weeks in the fridge.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!