Pineapple Buttermilk Coleslaw

By mahto

Thinly shredded cabbage marinated in a fantastic spicy buttermilk pineapple dressing.

Ingredients

• 1 medium head of cabbage, about 1-1/2 pounds, shredded thin
• 1/2 cup of shredded carrot
• 1/4 cup of finely chopped red onion
• 1/4 cup of chopped celery
• 1/2 cup of mayonnaise
• 1/2 cup of buttermilk
• 1/3 cup of granulated sugar
• 1 teaspoon of kosher salt
• Freshly cracked black pepper, to taste, to taste
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
• 2 tablespoons red wine vinegar
• 1 (6 ounce) can of pineapple juice
• 2 tablespoons of sweet pickle juice, optional

Preparation

Step 1

In a large bowl, toss together the cabbage, carrot, onion and celery. In a separate bowl, whisk together the mayonnaise and buttermilk until well blended. Whisk in the sugar, salt, pepper, Cajun seasoning, vinegar, pineapple juice and pickle juice, if using. Blend and pour over the cabbage mix; toss. Refrigerate for at least 2 hours before serving.

Can also use 1 package of commercially prepared coleslaw mix for the cabbage, substitute 1 (8 ounce) can of crushed pineapple, undrained, for the juice, and/or substitute a mixture of sour cream and mayonnaise, for the mayo, if desired.

Variation: a little chopped, cooked bacon