Tropical Slaw with Rainbow Cabbage
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1 lb. or 1/2 medium head Chinese Cabbage, thinly sliced or shredded
1 lb. or 1/2 medium head Red Cabbage, thinly sliced or shredded
1 1/2 cups Carrots, peeled & shredded
1/2 cup Scallions, white & green; thinly sliced
1/2 cup Cilantro, chopped
2 cups Strawberries, sliced
2 cups Pineapple, diced
1/8 cup Pineapple Juice
1/2 cup White or Cider Vinegar
1/4 cup Honey
1 tablespoon Soy Sauce
1 teaspoon Chili Powder
1 tablespoon Cinnamon
3/4 cup Oil, Vegetable
1. Shred cabbage.
2. Combine cabbage, carrots, scallions, cilantro, strawberries and pineapple.
3. Whisk together the pineapple juice, vinegar, honey, soy sauce, chili powder and cinnamon.
4. Slowly add oil as you whisk until dressing is well blended.
5. Pour dressing over vegetables and fruit. Mix with tongs.
6. Toss before serving.
# Portions: 25
Portion Size: 1/2 cup
Veg. Equivalent: 1/2 cup = 1/2 cup "Other" For School Lunch