Best Zesty Pineapple Slaw Recipes

Zesty Pineapple Slaw image

Provided by Karen Petree

Time 10m

Number Of Ingredients 9

3 Tbsp fat-free plain greek yogurt
3 Tbsp mayonnaise
3 Tbsp lime juice
1 Tbsp chipotle tobasco
salt and pepper to taste
1 16-oz bag(s) cole slaw mix
1 bunch cilantro, fresh chopped
1 20-oz can(s) pineapple tidbits, well drained
(onion optional)

Steps:

1. Mix first five ingredients in a small bowl with a whisk.
2. Place the slaw, cilantro, and pineapple in a large bowl and mix well (add onion if you wish).
3. Pour the dressing mixture over the slaw mix and mix well.

My Fish Sandwich with Zesty Pineapple Slaw image

Provided by Norma DeRemer

Categories Sandwiches

Number Of Ingredients 12

2 Tbsp mayonnaise, fat-free
2 Tbsp plain yogurt, fat free
1 can(s) pineapple chunks, drained
2 c coleslaw mix
1/4 c cornmeal
2 tsp rice vinegar
1/2 c flaked coconut
1 1/4 lb fresh haddock ( two lg. pieces cut in half )
1/2 tsp paprika, sweet mild
salt & pepper to taste
4 tsp canola oil
8 slice whole wheat bread

Steps:

1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
4. Dredge the fish in the cornmeal.
5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
6. Add half the fish and cook until golden brown, about 2 minutes per side.
7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
9. Serve immediately with cold iced tea or your favorite drink.

Zesty Pineapple Cole Slaw image

Provided by carmel housewife

Categories Vegetable

Time 30m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 11

Steps:

In food processor, shred cabbage and carrots. Transfer to a bowl and add mayonnaise. Add diced onion, celery and chopped cilantro to mixture. Add pineapple, lime, lime zest and pepper. Taste and add a little sugar or honey if needed. Refrigerate 4 hours-overnight. Stir and serve.

Nutrition Facts : Calories 46.3, Fat 0.2, Sodium 65.8, Carbohydrate 11.4, Fiber 2.2, Sugar 8.3, Protein 1.3