Pineapple Coleslaw

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Green Cabbage
• 4 whole Carrots
• 2 cups Canned Crushed Pineapple
• 1 cup Mayonnaise
• ½ cups Granulated Sugar
• 3 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Pineapple Juice
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Brine From Sweet Pickle Relish
• 1 Tablespoon Vegetable Oil
• ½ teaspoons Salt
• ½ teaspoons Celery Salt
• ½ teaspoons Onion Powder
• ½ teaspoons Ground Mustard
• ½ teaspoons Ground White Pepper
• ½ teaspoons Ground Black Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove the tough outer leaves from the green cabbage, cut it into quarters, remove the core, and shred the cabbage finely with a knife or food processor.

2. Peel the carrots and shred them finely. Add the shredded carrots to the cabbage in a large bowl and toss to combine.

3. In a separate bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, pineapple juice, lemon juice, sweet pickle relish brine, vegetable oil, salt, celery salt, onion powder, ground mustard, ground white pepper, and ground black pepper until smooth.

4. Pour the dressing over the cabbage and carrots and toss well until evenly coated.

5. Add the crushed pineapple, including its liquid, and fold it through the slaw.

6. Cover the bowl and refrigerate for at least 1 hour so the flavors blend and the cabbage softens slightly.

7. Stir the coleslaw well before serving and add a little more salt or pepper if needed. Keep chilled until serving.