Author Jean Morrison
This attractive coleslaw recipe has both white and red cabbage in it plus a can of crushed pineapple to give a touch of sweetness. A lady by the name of Audrey gave me the idea of it. Audrey may have included red capsicum in her recipe - I'm not sure. The red colour would look good plus red capsicum would add further sweetness to it which can be handy when cabbage is used as a raw ingredient. We thought it was yummy even without the capsicum.
Cooking time: 0 minutes
Quantity: 6 - 8 people
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1/4 small red cabbage
1/4 small standard cabbage
2 spring onions
1 440 gm can unsweetened crushed pineapple, drained very well
1/3 cup mayonnaise
Salt and pepper to taste
Finely shred both cabbages, thinly slice the spring onions and grate the carrot. Place them in a large bowl and add the drained pineapple and the mayonnaise.
Add salt and pepper if desired. Mix well and serve.
Serves 6 - 8
Cabbage is regarded as a "wonder" vegetable because it has so many good qualities. Raw and juiced cabbage has anti-viral and ant-bacterial properties. It is considered to speed up the metabolism of oestrogen in women and this may protect against cancer of the breast and womb. Studies have shown that men can reduce their likelihood of getting colon cancer by two-thirds if they eat cabbage more than once a week.
Carrots are native to Afghanistan. They used to have a yellow flesh and a purple exterior. Carrots were first grown as a medicine and not a food. Just one carrot supplies enough vitamin A for an entire day. In fact, they have the highest Vitamin A content of any vegetable. Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.
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