Recipe courtesy of Tom Thompson
Captain Tom's Pineapple Cole Slaw
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
Ingredients
1 head green cabbage
1 medium sized can crushed pineapple
2 cups mayonnaise
1/4 cup white vinegar
1 teaspoon celery seed
Directions
- 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.
