St Pete
Mash together the garlic and salt until a paste is formed. Remove to a small bowl or a jar with a tight-fitting lid.
Add and whisk or shake until well blended the red wine vinegar, shallot, Dijon mustard and salt and pepper.
Add the olive oil in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth.
Mix shredded cabbage and carrot (you can substitute a 1 pound package of ready-made coleslaw mix). Add pineapple tidbits and mix. Stir in just enough dressing to moisten the cabbage.
Refrigerate, covered, at least one hour.
Left-over dressing can be refrigerated and kept for up to two weeks.
Frenchy's is a restaurant in Clearwater, FL, where we first had coleslaw with pineapple.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 995 | ||
Calories from Fat: 974 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.2g | 144 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 51.9g | ||
Polyunsanturated Fat 35.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.1mg | 2 % | |
Potassium 237.2mg | 6 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 4.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 995
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