Pineapple Cole Slaw Recipe

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Servings: 12

Ingredients

Cost per serving $2.96 view details
  • 1 3/4 c. WATER, Hot
  • 3 1/2 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 6 3/4 lb PINEAPPLE SLICED #10
  • 10 lb CABBAGE WHITE FRESH
  • 12 ounce SUGAR, GRANULATED 10 LB
  • 1 quart SALAD DRESSING #2 1/2
  • 2 Tbsp. MUSTARD PREP. 1 LB JAR
  • 1 c. VINEGAR CIDER
  • 1 ounce SALT TABLE 5LB

Directions

  1. 1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE CARD M-G-1.
  2. 2. RECONSTITUTE Lowfat milk; Add in SALAD DRESSING, MUSTARD, SALT, AND SUGAR; MIX WELL.
  3. 3. Add in VINEGAR GRADUALLY BLEND WELL.
  4. 4. COMBINE FINELY SHREDED CABBAGE AMD CANNED, Liquid removed PINEAPPLE CHUNKS Or possibly TIDBITS. POUR DRESSING OVER CABBAGE AND PINEAPPLE; TOSS LIGHTLY Till WELL MIXED.
  5. 5. COVER; Chill Till READY TO SERVE.
  6. NOTE: IN STEP 1, 12 LB 8 Ounce CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED CABBAGE.
  7. SERVING SIZE: 1/2 C. (2

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Nutrition Facts

Amount Per Serving %DV
Serving Size 607g
Recipe makes 12 servings
Calories 548  
Calories from Fat 194 35%
Total Fat 21.92g 27%
Saturated Fat 2.11g 8%
Trans Fat 0.14g  
Cholesterol 0mg 0%
Sodium 1788mg 75%
Potassium 825mg 24%
Total Carbs 89.6g 24%
Dietary Fiber 10.0g 33%
Sugars 65.77g 44%
Protein 5.42g 9%
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