Follow these steps for perfect results
chunk pineapple
drained, juice reserved
green cabbage
shredded
carrot
shredded
red cabbage
shredded
sunflower seeds
lightly toasted
fat-free mayonnaise
to taste
frozen orange juice concentrate
undiluted
salt
Drain pineapple, reserving 2 tablespoons of juice.
Shred green and red cabbage.
Shred carrots.
Lightly toast sunflower seeds.
In a large bowl, combine drained pineapple, shredded green cabbage, shredded carrots, and toasted sunflower seeds.
In a separate bowl, whisk together fat-free mayonnaise, orange juice concentrate, reserved pineapple juice, and salt.
Pour the dressing over the salad mixture.
Toss gently to combine all ingredients.
Cover the bowl and chill in the refrigerator for at least 5 minutes before serving.
Expert advice for the best results
For a creamier coleslaw, add a tablespoon of sour cream.
Add dried cranberries or raisins for extra sweetness.
If you don't have orange juice concentrate, use orange juice and reduce the amount of mayonnaise accordingly.
Everything you need to know before you start
5 minutes
Yes, can be made a day ahead.
Serve in a bowl or on a plate, garnished with a few extra sunflower seeds.
Serve as a side dish with grilled meats or sandwiches.
Great for picnics and barbecues.
The sweetness of Riesling complements the pineapple.
A light and refreshing choice.
Discover the story behind this recipe
Popular picnic and barbecue side dish.
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