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From Newspaper Article

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  cup pimiento-stuffed green olives
 1 quart shredded cabbage
  cup slivered green pepper
 2 tbsp diced pimiento
 1 15.25 oz can pineapple slices
 2 tbsp catsup
 2 tbsp salad oil
 2 tbsp vinegar
 1 ½ tsp Mexican seasoning mix
 ¾ tsp salt
1

Reserve 3 whole olives for garnish. Slice remaining olives and combine with cabbage, green pepper, and pimiento. Drain pineapple well. Stir in catsup, oil, vinegar, Mexican seasoning, and salt together.

2

Pour over cabbage mixture, and toss lightly. Turn into a serving bowl. Arrange pineapple slices over top. Garnish with reserved whole olives. Makes 4 servings.

Ingredients

  cup pimiento-stuffed green olives
 1 quart shredded cabbage
  cup slivered green pepper
 2 tbsp diced pimiento
 1 15.25 oz can pineapple slices
 2 tbsp catsup
 2 tbsp salad oil
 2 tbsp vinegar
 1 ½ tsp Mexican seasoning mix
 ¾ tsp salt

Directions

1

Reserve 3 whole olives for garnish. Slice remaining olives and combine with cabbage, green pepper, and pimiento. Drain pineapple well. Stir in catsup, oil, vinegar, Mexican seasoning, and salt together.

2

Pour over cabbage mixture, and toss lightly. Turn into a serving bowl. Arrange pineapple slices over top. Garnish with reserved whole olives. Makes 4 servings.

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