Hawaiian Coleslaw
Recipe by: Julie Jackson - Mississippi
Servings: 6
4 cups fresh, shredded green cabbage
1 (71-ounce) can mandarin orange slices
1 cup crushed pineapple, drained
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon orange juice
1/4 teaspoon white pepper
1/2 cup mayonnaise or tart salad dressing
Shred cabbage into large bowl. Drain orange sections, but reserve the juice. Drain and measure the pineapple. Add salt and spices to shredded cabbage. Add orange juice and pepper. Toss lightly. Add the drained fruit, tossing all with a fork. Stir in the mayonnaise. Chill well before serving.
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