Southern Pineapple Slaw
Tired of plain cole slaw? Give tasty Pineapple Slaw a try.
Slaw is a southern staple. It's used as a topping on sandwiches and as a side dish. Southern Pineapple Slaw is a great side that has a different taste.
Dress you slaw up with pineapple for a whole new taste. The flavors blend nicely and give a new twist to an old favorite. This is an easy recipe and does not take long. It doesn't have loads of ingredients either.
My recipe is for a bigger family or for a pot luck dinner. Just cut it in half if you want to test drive the recipe or if you're just looking for a side dish for your family.
Southern Pineapple Slaw
- 8 cups shredded cabbage
- 2 cups crushed pineapple
- 1 cup toasted almonds
- 1 tsp salt
- 2 TBS sugar
- 2 TSB mustard (regular yellow or spicy)
- 3/4 cup mayonnaise
- 2 TBS vinegar
Directions:
Be sure to shred your cabbage first thing. Then mix that with the pineapple and almonds. You'll need a big bowl obviously with 8 cups of cabbage. I does settle though but still is quite a good sized amount.
In a smaller bowl, mix up the salt, sugar, mustard, mayonnaise, and vinegar. Whisk that well.
Pour the sauce mix over the cabbage mix and toss until the cabbage mix is evenly coated.
Seal this in an airtight container and chill. This is a good one to make the night ahead, but it can be served after a few hours of chilling.
This slaw does not keep as long as some of the slaws. I would say about 3 days or maybe 4. Be sure to stir again before serving leftovers.
