Carrot and Pineapple Coleslaw

Carrot and Pineapple Coleslaw

1 1/2 cups shredded green cabbage
1/2 shredded purple cabbage
1 (15 1/2-ounce) can pineapple chunks, drained

1 cup shredded carrot
1/3 cup crispy nuts (get recipe here)
2/3 cup mayonnaise (made with expeller-expressed extra-virgin olive oil)
2/3 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon pure organic maple syrup
1 teaspoon grated onion
1/4 teaspoon real sea salt or Redmond Real salt

1. Combine cabbage, pineapple chunks, carrot and nuts in a large bowl and toss gently.

2. Combine mayonnaise and remaining ingredients, stirring until smooth. 

3. Pour dressing mixture over cabbage mixture and toss gently. 

4. Cover and chill thoroughly. 

Makes 6 servings.


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Sharon Kaufman
Jesus Christ has been my Savior since 1975. Robert, the wonderful man that God provided to love me has been my husband for 48 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - ten to be exact, and nine great-grandchildren with another one on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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