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Poppyseed and Pineapple Coleslaw
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Tangy Poppyseed and Pineapple Coleslaw can of crushed pineapple with juice (8 ounces) | |
½ tsp. | salt |
pinch | red pepper flakes,, (optional) |
1 tsp. | fresh ginger, finely minced |
? cup | cider vinegar |
3 TBS. | sugar |
1 TBS. | cornstarch |
8 cups | mixed green and red cabbage, shredded |
4 | green onions, (scallions), thinly sliced |
1 large | carrot, grated |
1 ½ tsp. | poppy seeds |
¼ cup | mayonnaise |
In small saucepan, combine crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar, and cornstarch. Whisk together until cornstarch is completely dissolved. ??Place over medium-high heat and bring to a boil., stirring constantly. Cook until dressing is thickened (3 to 5 minutes). ??Remove from heat and cool to room temperature. Set aside.??In a large bowl, combine cabbage, onions, carrot and poppy seeds. ??When completely cooled, add mayonnaise to pineapple mixture. Stir well. ??Pour pineapple mixture over coleslaw, coating salad well.
Enjoy!
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