Recipe by Merry Cook
I have had great coleslaw and I have had bad coleslaw, and this is my favorite way to make it. This is my own recipe after years of experimentation :)
Top Review by **Tinkerbell**
I love coleslaw, but I'm very picky about it. I wanted to try this recipe because the use of Cajun seasoning was unique. I was nervous about the pineapple, as I don't normally like my slaw too sweet, but I followed the recipe anyway, and I'm so glad I did! I used a homemade recipe for Cajun Seasoning Mix (Recipe #170249), which is a little on the spicy side, so DD wasn't able to eat the coleslaw. However, DH never eats coleslaw and really enjoyed this recipe. I served this first as a side to your Crock-Pot Bar-B-Que Beef (Recipe #278584), which I had put in a flatbread pocket. However, we ended up with another Best of 2012 recipe when we squeezed it into the flatbread along with the beef. I highly recommend this combination! Thanks for sharing some fabulous recipes, Merry Cook! You've been adopted during the Fall 2012 Pick-A-Chef event.
- 1 green cabbage
- 1 carrot
- 1 stalk celery
- 1⁄4 small onion
- 8 sprigs parsley
- 2 tablespoons sugar
- 1 (20 ounce) can pineapple chunks
- 1 cup kraft coleslaw dressing
- 1⁄2 cup mayonnaise
- 2 teaspoons tony chacheres creole seasoning (or your favorite Cajun seasoning)
Directions See How It's Made
- Chop carrot, celery, onion, and parsley very fine – I like to use my food processor for that. Chop the cabbage very fine or grate it in the food processor.
- Drain pineapple chunks and sprinkle with 2 tablespoons of sugar. Let drain some more after you put the sugar on them.
- Combine dressing, mayonnaise, and Creole seasoning in small bowl – whisk to incorporate – then add sweetened pineapple. Sometimes I add ¼ cup of poppy seed dressing or apricot jam for a little more sweetness.
- In a large bowl toss cabbage, carrot, onion, and celery until combined. Add dressing & pineapple chunks and toss to coat evenly. Chill until surving.