This creamy coleslaw with pineapple is absolutely delicious and just plain easy to make. This is the perfect side dish for all your barbecue’s and pulled pork’s best friend. You don’t get a better summertime side dish than coleslaw to go with all your favorite dishes.
Prep Time:15 min + Refrigeration
Total Time:2 hrs 15 min (includes chilling)
5 cup shredded cabbage
1 small carrot shredded about 1/2 cup (optional)
1 20oz can of pineapple tidbits. Drain the juice and please do not used crushed pineapple
½ cup of half and half
1 cup of mayo (dukes)
¼ cup of sugar or adjust to your liking
3 tbls of white vinegar
Salt and pepper to taste.
Mix the cabbage, carrots if you add them, and pineapple together
Mix in the half and half, mayo, sugar and vinegar
Add salt and pepper to taste
Store covered in the refrigerator for 2 hours before serving. The longer the mix coleslaw can can sit in the refrigerator the better as this will allow for all the flavors to mesh together and make for one amazing taste profile. Especially on top of pulled pork
A little trick is if you shred the head of cabbage and shake salt on it and put it in the fridge for a few hours it will pull moisture out of the cabbage thus your coleslaw may not be as runny. Please adjust salt to your desired taste.
To make the dish a little more shabby chic add 1/2 cup of raisins.
Keywords: creamy, southern, side dish, pineapple, cookout, BBQ
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