Pineapple Cole Slaw
Inspired by the slaw served at the historic Saltsman’s Hotel in Ephratah, NY, Pineapple Cole Slaw is a mild, refreshing side dish that would be right at home at my mother’s canasta club lunches. Goes well with barbecued meats. Serves 8-10.
Ingredients:
1 small head or 1/2 large head cabbage, about 1 1/2 lbs
3/4 c canned pineapple pieces, cut into smaller chunks, plus a bit extra for garnish
3/4 c mayonnaise or (preferred) Miracle Whip or other “salad dressing”
2 T pineapple juice from the can
2 T cider vinegar
1 t salt
Method: trim outer leaves and shred cabbage (I have started using the largest hole side of a box grater for this). Mix with other ingredients and refrigerate for at least 2 hours. Taste and adjust seasoning (it should have a sweet-and-sour flavor profile), then serve with a few pineapple pieces on top as garnish.
