Ingredients
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1/2 head cabbage, shredded fine
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4 large carrots, shredded fine
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1 (16 ounce) can pineapple chunks, drained
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black pepper
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3 tablespoons white wine vinegar
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3/4 cup Carnation Evaporated Milk
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1/2 cup olive oil
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1 teaspoon salt
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1 tablespoon Dijon mustard or 1 tablespoon spicy brown mustard
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1/4 cup eagle brand sweetened condensed milk
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2 scotch bonnet peppers, seeded and chop fine
Instructions
- Shred cabbage fine.
- Shred carrots fine.
- Drain well canned pineapple chunks.
- Combine fruit and vegies in a large bowl and toss.
- To prepare the dressing:
- Combine sweetened condensed milk with the mustard of choice and salt.
- Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly.
- Continue adding oil slowly, beating all the while.
- Gradually beat in the evaporated milk, vinegar and peppers.
- Pour dressing over all, and toss.
- Cover and refrigerate until needed.
- You can also add a few green spring chopped onions if desired.