India Slaw Salad

Serves: 5
Total Calories: 339


1 small head cabbage
1 cup pineapple chunks, drained
1 (2-ounce) jar diced pimientos
1 cup golden raisins
1 (11-ounce) can mandarin orange, drained
2/3 cup sliced pitted black olives, drained
1 cup honey roasted peanuts
1/2 cup mayonnaise
1 tablespoon dill weed
1 1/2 teaspoons curry
1/2 teaspoon ginger
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon dry mustard
1 tablespoon mustard


Chop cabbage medium-fine, put in colander, and rinse. Drain well. Cut pineapple chunks in half. Mix all ingredients together, except nuts.

Mix ingredients well and pour over salad. Mix well. Add nuts to salad just before serving.

Fun Fact: The sego lily was declared to be the official state flower of Utah on March 18, 1911. Blooming in early summer, the sego lily has white, lilac, or yellow flowers and grows on open grass and sage rangelands in the Great Basin in Utah. The flower has historic significance as well as natural beauty. The soft, bulbous root of the sego lily was collected and eaten in the mid 1800’s during a crop-devouring plague of crickets in Utah.

Nutritional Facts:

Serves: 5
Total Calories: 339
Calories from Fat: 160

This India Slaw Salad recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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