Captain Tom's Pineapple Cole Slaw
- 1 head green cabbage
- 1 medium sized can crushed pineapple
- 2 cups mayonnaise
- 1/4 cup white vinegar
- 1 teaspoon celery seed
Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
Optional: Shredded carrots add color. Dark or golden raisins are nice too.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Captain Tom Thompson