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.
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!
- 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
Shred cabbage using a box grater
Shred carrots using a small chopper or food processor
In a large bowl, dissolve sugar by mixing with vinegar, salt, and mustard (I used a silicone whisk)
Add mayonnaise and mix to combine
Add carrots and pineapple; stir to combine.
Add cabbage by cupful and until well-coated. Mixture should be very moist. Reserve any leftover cabbage to make fried cabbage or chopped salad.
Cover and store in refrigerator. Flavor is best after refrigerating for 1 or 2 days. Adjust seasoning if desired after allowing flavors to meld.