1. I found that making this in a plastic container with a lid, facilitated the mixing (by putting on the lid and shaking as I went). Mine was a 10 Cup sized container. 2. Add broccoli, cauliflower and nuts to coleslaw mix. 3. When chopping the dehydrated pineapple, soak it with the lime juice to re-hydrate it as you chop, when you have it all chopped, run through it with your knife a little to mix in the lime juice and soften the pineapple. 4. Shake/Mix your ingredients. 5. Then, add mayo, yogurt and dressing, shake/mix again. 6. **Lastly, add your vinegar and seasonings, shake/mix. 7. Refrigerate, and enjoy! 8. Note: using a combination of mayo, yogurt and dressing keeps this tangy but not too sweet. 9. ** I also used: 1/4 t. "Orange Pepper" ("Dean Jacob's" brand, in a grinder). 10. ** And 1/4-1/2 t. "Caribbean Rub" ("The Spice Hunter" brand) however, I just looked online for it and apparently they don't make it anymore, but it contains: (paprika, mace, ginger, garlic, onion, pepper, allspice, fennel, bay leaf, thyme) if you can, try to create your own, or find something similar. There are a few good Caribbean rub recipes on this website that come pretty close to the same ingredients. Besides, who can deny that having a good Caribbean rub on hand hurts. This system did not recognize this ingredient, so I could not add it under the ingredients section. I have to say that the savory taste of the Caribbean rub made this salad, so it's definitely worth the effort of making or finding a good Caribbean rub. 11. Of course this can be doubled or tripled for a great party/potluck salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
