Here's a tropical treat-a coleslaw that combines pineapple and green bell pepper for a fresh new taste. My son James is the coleslaw expert in the family, and he gives this version two thumbs up! ~ Serves 2 (1 cup)
2 cups shredded cabbage 1/4 cup chopped green bell pepper 1/4 cup chopped celery 1 tablespoon dried onion flakes 1 cup (one 8-ounce can) canned pineapple chunks, packed in their own juice (drained) 1/4 cup white vinegar Sugar substitute to equal 1 tablespoon sugar
In a medium bowl, combine cabbage, green pepper, celery, onion flakes, and pineapple chunks. In a small bowl, combine vinegar and sugar substitute. Add to cabbage mixture. Toss well to combine. Cover and refrigerate for at least 2 hours before serving.
Each serving equals: HE: 2 1/2 Ve, 1 Fr, 3 OC 118 Calories, 0 gm Fa, 2 gm Pr, 28 gm Ca, 16 mg So, 2 Fi DIABETIC: 2 Ve, 1 Fr
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