Ingredients
- One 3-pound head green cabbage, trimmed, shredded, and chopped
- 1 medium carrot, grated
- 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained
- 1 tablespoon minced flat leaf parsley leaves
- 1/2 cup prepared mayonnaise
- 1/2 cup sour cream
- 3 tablespoons unsweetened pineapple juice
- 1 tablespoon granulated sugar
- 1 teaspoon celery seed
- Kosher salt and freshly ground black pepper
Directions
In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper to taste. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By cfoley_9611788
Cherry Hill, NJ
on June 03, 2009
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I was very excited about this one but was disappointed. Not sure what I would change about it. I added a splash of vinegar but still wasn't thrilled. Oh well, can't hit a homerun everytime..:
By mmressler_2744031
Emeryville, CA
on March 07, 2007
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It was simple and easy and tastes great. I didn't have pineapple juice, so I squeezed an orange in it.
By Chef #282696
Tucson, AZ
on October 08, 2006
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This was coleslaw. Nothing remarkable to write about it. Nobody finished what they took on thier plate and then it sat in the fridge until I threw it out.
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