Orange-Pineapple Coleslaw

4 servings


  • 2 medium oranges
  • 1/2 cup mayonnaise
  • 1/2 cup Smucker's Pineapple Topping
  • 1/4 teaspoon salt
  • 4 cups finely shredded cabbage


Peel the oranges. Over a medium bowl, with a small sharp knife, cut between the orange sections. Reserve the orange sections. Add the mayonnaise, topping and salt to the orange juice in the bowl; stir to blend well. Add the cabbage and orange sections and toss lightly. Refrigerate at least 1 hour before serving.

Recipe reprinted by permission of Smucker's. All rights reserved.

RecID 6784

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