I love coleslaw – especially atop chili dogs – but it also makes a great side dish and vehicle to use up an overabundance of winter garden cabbage! When I was growing up, we always made our own coleslaw from scratch. The sugar and pineapple made it delicious!

After I made the coleslaw, I let it sit in the fridge for a couple of days to let the flavors meld. It was crunchy, sweet, and refreshing with just a hint of pineapple.

I started out trying to chop the cabbage by hand, but soon pulled out the grater! I used a box grater to grate the cabbage and a mini chopper for the baby carrots (one 3-oz. snack-size package left over when my husband decided he didn’t want carrots in his lunch anymore, not the 2-lb. bag I had bought to replace the prepackaged snack-size bags. I used those to make Glazed Baby Carrots). Cleaning out the fridge and the garden is always on the agenda around here.

Prep Time
15 mins
Total Time
15 mins

Coleslaw makes a great side dish, and it's a good way to use up fresh cabbage. My garden provided the inspiration for homemade slaw!

Course: Side Dish
Cuisine: American
Servings: 8 people
Author: WW
  • 1 head cabbage shredded - I used fresh-picked from my garden
  • 3 oz. baby carrots shredded
  • 4 oz crushed pineapple
  • 1 cup fat-free mayonnaise
  • 1/2 cup sugar or sugar substitute
  • 1/4 tsp dry mustard
  • 4 tsp white vinegar
  • 1/2 tsp salt
  1. Shred cabbage using a box grater

  2. Shred carrots using a small chopper or food processor

  3. In a large bowl, dissolve sugar by mixing with vinegar, salt, and mustard (I used a silicone whisk)

  4. Add mayonnaise and mix to combine

  5. Add carrots and pineapple; stir to combine. 

  6. Add cabbage by cupful and until well-coated. Mixture should be very moist.  Reserve any leftover cabbage to make fried cabbage or chopped salad.

  7. Cover and store in refrigerator. Flavor is best after refrigerating for 1 or 2 days. Adjust seasoning if desired after allowing flavors to meld.

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