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Red apples are fantastically nutritious, as is cabbage.  Here's a combination of the two from Dole«.

Harvest Apple Slaw

1 can (20 oz.) Dole Crushed Pineapple
1/2 pkg. (16 oz.) Dole Classic Cole Slaw (4 cups)
1 small Dole Red Apple, cubed
1/2 cup fat free or reduced fat mayonnaise
1/4 cup low fat buttermilk
1/8 tsp. black pepper
1/2 cup chopped walnuts or pecans, toasted

Drain pineapple well; reserve 1 tbsp. juice.  Combine pineapple, cole slaw and apple in large bowl; set aside. 

Stir together mayonnaise, buttermilk, black pepper and reserved juice in small bowl.  Pour over slaw mixture; toss to evenly coat.  Cover and refrigerate at least 1 hour to allow flavors to blend.

Stir in nuts just before serving.  (Tip: to toast, bake nuts at 350░ F 8 to 10 minutes or until golden brown.)

 

 

 

 

 

 

 

 

 

 

 

 

 

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