A DIFFERENT TWIST

Pineapple MarshMallow Slaw

 

By Joanne Fox

Ingredients

• 9 cups shredded cabbage
• 1 (20 ounce) can pineapple tidbits, drained
• 1 1/2 cups mayonnaise
• 3/4 cup vinegar
• 1/2 cup sugar
• 3/4 teaspoon salt
• 3/4 teaspoon celery seed
• 3 cups miniature marshmallows
• 1 1/2 cups dried cranberries

Directions

1.    In a bowl, combine the cabbage and pineapple. In another bowl, combine the mayonnaise, vinegar, sugar, salt and celery seed. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Fold in the marshmallows and cranberries 30 minutes before serving.

                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc