Tropical Slaw

By flour_arrangements

ANNA MARIE NICHOLAS • Americus, Georgia
This refreshing dish is an excellent accompaniment to
any meal on a hot day. I also enjoy it during the cold
months—the blend of crunchy cabbage, sweet fruit and
coconut transports me to a tropical island. It goes over
well at potlucks, too.

Ingredients

• 1 can (20 ounces) pineapple tidbits
• 1 tablespoon lemon juice
• 1 medium firm banana, sliced
• 3 cups shredded cabbage
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup miniature marshmallows
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 cup raisins
• 1/2 teaspoon salt
• 1 carton (8 ounces) pineapple yogurt

Preparation

Step 1

1. Drain the pineapple, reserving 2 tablespoons juice; set
pineapple aside. Stir lemon juice and banana into
reserved juice.

2. In a large salad bowl, combine the cabbage, oranges,
marshmallows, coconut, walnuts, raisins, salt, pineapple
and banana mixture. Add yogurt; toss to coat. Cover and
refrigerate until serving.