My Mom's Classic Coleslaw Recipe With Pineapple Bits
Mom's Pineapple Coleslaw
My Mom's Coleslaw Recipe
My mom used to make pineapple coleslaw salad every Thanksgiving (or a family BBQ) and serve it in the green "coleslaw bowl" that belonged to her mother. I make her coleslaw every month, and I am always being asked for my recipe. So, as a tribute to my mother (who passed away in 2003), I am presenting it here. My slaw recipe is based on one from a Hellmann's (Best Foods) mayonnaise.
The coleslaw in the photo above looks good, doesn't it? I especially love the green depression glass bowl that used to belong to my grandmother. This "coleslaw bowl"—as my mom called it—was passed down to me, and I will pass it to my oldest daughter in good time.
My Mom's Pineapple Coleslaw Recipe
My pineapple coleslaw recipe is very easy, and you could make it even easier by using prepared foods that are readily available in the markets. I still prefer to make my coleslaw salad from "scratch," but I have been known to take a few shortcuts every once in a while. My recipe is adapted from the "Classic Cole Slaw" recipe from Hellmann's mayo. It is the closest recipe to the one my mom used to make.
- 1 cup good-quality mayonnaise (Hellmann's, Best Foods, or Dukes)
- 3 tablespoons lemon juice
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup pineapple, canned (drained) or fresh (chopped)
- Combine the mayonnaise, lemon juice, sugar, and salt for the coleslaw dressing.
- Add the shredded cabbage, carrots, and pineapple.
- Cover and chill.
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Saturated fat 1 g||5%|
|Carbohydrates 12 g||4%|
|Sugar 6 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 5 mg||2%|
|Sodium 346 mg||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Why Is It Called "Cole" Slaw?
"Cole" refers to any plant belonging to the Cruciferae or mustard family. One of those plants is cabbage! Broccoli and Brussels sprouts are also cole crops.
- According to Wikipedia, the term "coleslaw" arose in the 20th century as an Anglicization of the Dutch term "koolsla," a shortening of "koolsalade," which means "cabbage salad."
- According to "Common Errors in English Usage": "Because it is served cold, Americans have long supposed the correct spelling to be "cold slaw"; but if you want to sound more sophisticated go with the original."
My Secret Tool for a Great Slaw: Grater
Even though there are scads of expensive kitchen tools that can make your slaw making a breeze, I recommend you use a quality grater in your kitchen toolbox. By "quality," I mean a grater that can go in the dishwasher, come out clean, and doesn't rust. Make sure it has a good handle for gripping, too.
If you have the extra cash, a mandoline slicer and protective glove are ideal. I love the fine shreds of cabbage (aka "angle hair") it is able to produce in a short time. I put my mandoline in the dishwasher, too.
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© 2010 Mickie Goad