Several of you have asked for a coleslaw that is just a little lighter and not as creamy or mayonnaise based. Sometimes it's good to have something a little different with certain dishes. This coleslaw is definitely light and refreshing. It just tastes like summer and warmer weather to me. For those interested in the traditional coleslaw, you might want to check out Mama's Coleslaw which is a really good creamy type of coleslaw.
This dish can be modified somewhat to suit your tastes, but the dressing is what really sets it off for me. Here is what you will need for this:
1 (12 oz.) pkg. broccoli slaw mix
1/2 cup sweet onion, diced
2 cups fresh pineapple, diced and reserve 2 Tbs. juice (can use canned pineapple tidbits)
1 cup dried cranberries (can use raisins)
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup honey mustard dressing (can use light or fat free)
2 Tbs. brown sugar
2 tsp. soy sauce
2 Tbs. pineapple juice (used from the fresh or canned pineapple)
1 tsp. celery seed (optional)
1/2 cup real bacon bits or an equal amount of crisp cooked bacon, crumbled
Place the first 6 ingredients in a salad bowl. Whisk together the honey mustard dressing, brown sugar, soy sauce, pineapple juice and celery seed until the brown sugar has dissolved and blended. If you do not care for honey mustard, you can also use 1/2 cup of Italian dressing as a substitute in this. I prefer the honey mustard, but both are really good.
Pour over the slaw ingredients and toss lightly.
You can sprinkle with bacon and serve immediately or refrigerate. Toss the slaw well before serving, if you refrigerate this and sprinkle the bacon on just before serving. This slaw gets better as it marinates, but is also fine to serve immediately!