Recipe: Tangy Poppy Seed and Pineapple Coleslaw (with cooked dressing)

TANGY POPPY SEED AND PINEAPPLE COLESLAW

1 (8 ounces) can crushed pineapple with juice
1/2 teaspoon salt
Dash red pepper flakes
1 teaspoon finely minced fresh ginger, optional
1/3 cup cider vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1 (1 pound) bag coleslaw greens or 8 cups mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 teaspoons poppy seeds
1/4 cup light or regular mayonnaise

In small saucepan, combine crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar, and cornstarch. Whisk together vigorously until cornstarch is dissolved. Place over medium-high heat and bring to boil while constantly stirring. Cook until dressing is thickened, 3 to 5 minutes. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onions, carrot, and poppy seeds in large bowl; set aside.

Stir the mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

Makes 12 servings (1/2 cup each)
Source: The Plain Dealer