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Prep time
15 minutes
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Serves
6 to 8 servings
Author Notes
This cole slaw is requested by our friends and family at every gathering, regardless of the season. It is my husband's signature dish, and he almost never measures anything, so he and I are trying to be as precise as possible in listing ingredient amounts. He encourages tasting along the way to the finished product. It is a mayo-based recipe, with the addition of sweet pickle juice and a small can of crushed pineapple. If the mood hits me, I will cut up fresh pineapple for him. And, while this recipe is not a family heirloom that was handed down to us, Hubby has been making this cole slaw for almost 40 years. —Bevi
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Ingredients
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1
small head green cabbage, finely grated
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2
carrots, medium sized, grated
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1
8 oz. can crushed pineapple, or 1 cup fresh pineapple, finely chopped, with accumulated juices
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2
heaping tablespoons sour cream
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2
slightly less heaping tablespoons of good mayonaise
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1
heaping teaspoon of country mustard
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2 splashes
sweet pickle juice
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1 tablespoon
celery seed
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1 teaspoon
ground pepper
Directions
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Put all ingredients in a large bowl.
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Mix thoroughly and adjust seasoning to taste as necessary. This slaw is best prepared
at least a couple of hours prior to serving. Place in refrigerator and stir every now and then to blend.
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