Yield: 10 cups; 20 (1/2 cup serving)
2 pounds shredded cabbage
1 (12-ounce) bag sweetened coconut flakes
1/2 cup golden raisins
1 (20-ounce) can pineapple tidbits in 100% pineapple juice , drained (reserve juice)
1/2 cup unsweetened lite coconut milk
1 cup Nayonaise
2 teaspoons Instant Clear Jel
1 1/2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon celery seed
1/2 teaspoon liquid stevia, or preferred sweetener, to taste
In a large mixing bowl, combine the cabbage, coconut, raisins, and pineapple; set aside.
In a medium bowl with deep sides if using an immersion blender, or in a blender container, combine 1 cup of the drained pineapple juice, coconut milk, Nayonaise, Instant Clear Jel, salt, onion powder, stevia, and pepper; blend until smooth and slightly thickened.
Pour dressing over the salad ingredients, then stir until the salad ingredients are well mixed and the dressing is evenly distributed.
Cover and chill until mealtime.
Recipe by LuAnn Bermeo, author of Amazing Meals I and II.