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Pineapple-Banana Slaw

Pineapple-Banana Slaw
  • Prep 10 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 6
Pecans add nutty flavor to this pineapple and banana salad – a delicious side dish.
Updated January 25, 2011

Ingredients

  • 3 cups purchased coleslaw blend
  • 1 (8-oz.) can pineapple tidbits, drained, reserving 3 tablespoons liquid
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon honey
  • 1/4 cup chopped pecans
  • 1 small banana, sliced

Steps

  • 1
    In medium bowl, combine coleslaw blend and pineapple; mix well.
  • 2
    In small bowl, combine mayonnaise, sour cream, honey and 3 tablespoons reserved pineapple liquid; blend well. Add dressing to salad; mix gently to coat. Sprinkle with pecans. Refrigerate at least 1 hour or until serving time to blend flavors.
  • 3
    Just before serving, add sliced banana; toss gently.

  • Reduce the fat in this recipe by substituting plain nonfat yogurt for the sour cream and nonfat mayonnaise for the regular.
  • Use a spring-action ice-cream scoop to serve up nicely mounded portions. Garnish each mound with a sprig of fresh mint.
  • Two and one-half cups shredded cabbage and 1/2 cup shredded carrot can be used in place of the coleslaw blend.
  • To redue the fat in each serving of this slaw by about 18 grams, use fat-free mayonnaise and nonfat sour cream.
  • This slaw looks pretty served from hollowed-out pineapple or melon halves.

Nutrition Facts

Serving Size: 1/2 Cup
Calories
270
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
125mg
5%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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