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| 1 Dose | (8 oz) crushed pineapple with juice |
| 1/2 Teelöffel | salt |
| 1 Prise | red pepper flakes |
| 1 Teelöffel | Finely minced fresh ginger; optional |
| 1/3 Tasse | cider vinegar |
| 3 Esslöffel | sugar |
| 1 Esslöffel | cornstarch |
| 8 Tasse | Mixed shredded green and red cabbage |
| 4 | green onions thinly sliced |
| 1 gross | carrot grated |
| 1 1/2 Teelöffel | poppy seeds |
| 1/4 Tasse | Light or regular mayonnaise |
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In small saucepan, combine crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together vigorously until cornstarch is dissolved. Place over medium-high heat and bring to b= oil
while constantly stirring. Cook until dressing is thickened, 3 to 5 minutes. Remove from heat and let cool to room temperature.
Place coleslaw greens, green onions, carrot and poppy seeds in large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.
Source:
The Akron Beacon Journal
Dish up a Memorial Day salad
by Kathy Casey
Mm-format by Petra <phildeb@gmx. Net>
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