34 Reviews

If this isn't Cattleman's slaw it is so close that a taste test would have to be done side-by-side. I prepared the slaw and allowed it to sit overnight, leaving off the half-and-half. It is very nice and creamy and we didn't miss the cream. I used a white wine vinegar as the recipe didn't specify. Thanks for sharing.

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PaulaG April 08, 2007

OMG - I can't believe I found your recipe! I grew up in Roswell, NM and the Cattlemen's Steakhouse there served this. I looked up their phone # last week and thought I'd give them a call to see if they would share the recipe. I can't wait to make this (this weekend for a B-Day celebration)!!! THANKS

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Carol S. August 06, 2014

This is the same recipe my Mom has been making since "forever". It is a really tasty and different coleslaw. I highly recommend it :)

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*Petunia* April 29, 2004

I haven't even made this yet but I am beyond excited. The whole reason I like pineapple coleslaw is because I had it at Cattlemens when I was visiting (from Kansas!) my husband at fort bliss. I was thinking about it today, and decided to try to find a recipe for it and sure enough, this was the first one to come up AND cattlemens was referenced. Super happy!!

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Chelsea M. October 26, 2015

Hands down the best slaw I've ever made and judging from the requests I get for the recipe...I'm not alone in this appraisal. YUM

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Leslibaby July 23, 2015

I haven't tried making this coleslaw, but I've eaten it at Cattleman's Steakhouse, as I live here in Fabens, Texas, and it's the best!! I'm going to have to make it at home, thank you for the recipe, sounds very tasty!

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ragdoll59pain September 13, 2014

I spent almost fourteen years in the army before a injury retired me and seven of these years was spent at ft bliss, tx. We would travel to cattlemans steak house in fabens, tx for their great steaks, but also for their great cole slaw! They made a cole slaw that was so good it would melt in your mouth and it had pineapples in it that made it all that much more better. Now I was raised in the mountains of western north carolina in the great smokey mountains and what we ate were beans and taters, with some kind of meat at each meal. Mostly pork or chicken. Why I never ate any pizza until I tried a slice at the rod and gun club in germany. When I came home and fixed it and tacos for my family they too loved them. Enough on me, what I want to say is thank you lorri for putting this recipe on the site. I have often wondered how to make it and what stuff to mix in it. I plan on making it today, labor day for my family. I hope it will come out tasting and looking as great as yours does! Again thank you and may god bless!

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standingbear September 01, 2014

This was simple and delicious. I doubled it and made a big bowl for our memorial day BBQ and everyone just loved it. I definitely will be making this a lot this summer

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Sabrina W. May 27, 2014

This was probably the best coleslaw I've ever made! Making it again tonite but alas I have no pineapple or mandarin orange segments! At least I know the dressing will still be wonderful. Thanks for sharing.

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judyofmadison May 10, 2014

This was my first time to taste, or make, pineapple coleslaw and I have to admit I was skeptical, but the flavors and textures came together deliciously! I used a 16-ounce package of tri-color coleslaw to add color and didn't add the dressing until right before serving, adding just enough for creaminess. It is a must that the pineapple be almost "dry" so it doesn't thin the dressing. Drain it well in a colander, pressing out any excess juice. Thanks for sharing, it's a keeper!!

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MSippigirl January 31, 2014
Lorri's Pineapple Coleslaw