I don’t really consider myself a picky eater (some might disagree) but I am super picky about coleslaw. There have been far too many instances of soggy, mushy, flavorless coleslaw in my life. I realize that coleslaw is dressed and at some point, it’s going to get a little soggy but it shouldn’t always be that way. Cabbage is crisp and delicious – it should stay that way for some time!
Due to the amount of lackluster coleslaw I’d encountered, I was wary of even making it at home. I just wasn’t sure that I could get it right without using a million ingredients or making a bunch of subpar batches. I did some Googling and came across this recipe from Bobby Flay. I hadn’t made much from him but I thought it was at least worth a shot! I can say now that I am so glad that I gave this a try and that making coleslaw at home that is both not soggy or mushy is totally possible!! The addition of pineapple adds the perfect amount of sweetness.
Pineapple Coleslaw
Ingredients:
- 1 (16 oz.) package coleslaw mix
- 3/4 cup mayonnaise
- 2 tbsp. sour cream
- 2 tbsp. grated onion
- 1 tbsp. sugar, or to taste
- 2 tbsp. white vinegar
- 1 tbsp. dry mustard
- 1 tbsp. celery salt
- 2 cups pineapple, chopped (dry well)
- Kosher salt and freshly ground pepper
Directions:
1. In a large bowl whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl. Add in the coleslaw mix and the pineapple.
2. Mix well to combine and taste for seasoning. Cover and allow to sit in the refrigerator for at least an hour.
Adapted from: Bobby Fly
