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Pineapple Coleslaw (Ensalada de Repollo con Piña)
Erica Dinho
5
from
9
votes
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Ingredients
1
small head cabbage
shredded
1
can
20 oz diced pineapple, with juice
1
cup
mayonnaise
½
cup
heavy cream or crema de leche
5
tablespoons
pineapple juice
Salt and freshly ground white pepper
to taste
Instructions
To make the dressing, in a small bowl, whisk the mayonnaise, pineapple juice, heavy cream, salt and pepper.
In a large bowl, combine the cabbage and pineapple and toss to mix. Add the dressing and toss to coat.
Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.
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