My Mom's Pineapple Coleslaw Recipe
Mom's Coleslaw Recipe
My Mother passed this recipe and (the green bowl) down to me!
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 of the year, 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.
FYI: My cold slaw recipe is based on one from a Hellmann's (Best Foods) mayonnaise.
I took the picture shown here of my mom's coleslaw. 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 to me, and I will pass it to my oldest daughter in good time.
Why is it "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 cole crops, too.
Serve Cole Slaw in majolica serving pieces that look like cabbage!
My Mom's Pineapple Coleslaw Recipe
My pineapple coleslaw recipe is very easy, and one can make it even easier by using the prepared foods that are so readily available in the markets nowadays.
I still prefer to make my cole slaw salad from "scratch," but I have been known to take a few short cuts 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.
If you have:
- 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 tidbits (drained) or fresh (chopped)
You can make this coleslaw recipe by:
- Combining the first four ingredients for the cole slaw dressing (mayo thru salt).
- Combine shredded cabbage, carrots and pineapple.
- Cover and chill.
Makes 12 servings.
Calories:104 per 1/2 cup serving
Calories from Fat: 60
Saturated Fat: 1.0g
Total Carbohydrates: 11.7g
Dietary Fiber: 1.3g
Another reason this salad is is called "coleslaw"
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."
But 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."
To read more interesting facts about the evolution of "coleslaw" visit The Food Timeline.
Use green and red (purple, really) cabbage for a colorful slaw! - Cabbage is good for you!
My trusted tools for making coleslaw: - A quality grater will last a long time!
Even though there are scads of expensive kitchen tools that could make your slaw making task a breeze, I am recommending that you have a quality grater in your kitchen toolbox. By "quality" I mean buy a grater that can go in the dishwasher and come out clean and will not rust. Make sure it has a good handle for gripping, too.
If you have the extra cash, a mandoline slicer and a protective glove is ideal. I use the one shown here and love the fine shreds of cabbage (aka "angle hair") it is able to produce in a really short time. I put my mandoline in the dishwasher, too.
This is the slicer that I use to get really fine, "angel hair" cabbage for my Mom's Slaw recipe. Buy the glove!!!!!
What is your impression of my Mom's coleslaw recipe? Is it worth a try?
I have discovered another creamy coleslaw recipe that I think might be worth a try. It comes from the Karenlovesgoodfood Blog. What I found intriguing about this blog's recipe is the inclusion of fresh chives and tarragon in the dressing. She also soaks the cabbage in ice water and salt for 10 minutes. I think this method is used to make the cabbage crispy.
Thanks again for the visit!
© 2010 Mickie Goad