Sweet and Sour Coleslaw

If you decide to use it as a sandwich topping, make sure you drain it as much as you can.

While main courses are always the spotlight of any meal, side dishes are the supporting cast to round out the meal. Contrasting flavors, texture, and aromas often bring out the best in every element. The sweet and sour flavors of this coleslaw are perfect for picnics, barbeques, and sandwich toppings.

SOFTWARE

·         8 oz. can pineapple chunks, drained (save the juice for a beverage)

·         1 carrot, peeled

·         1 c. mayonnaise

·         ¼ c. sugar

·         1 T. white wine vinegar

·         8 oz. green cabbage, shredded

·         8 oz. red cabbage, shredded

·         1 t. celery seed

·         Kosher salt

·         Freshly ground black pepper

METHOD

1.       In a food processor, pulse together the pineapple, carrot, mayo, sugar, and vinegar. Don’t over chop. You want bits of the pineapple and carrot to still be around.

2.       In a large bowl, toss the cabbage together, then pour the food processor mixture over top. Add the celery seed, salt, and pepper.

3.       Toss until well coated and combined. Cover the bowl and let the slaw rest in the fridge for a couple of hours – overnight is better.

4.       Serve next to your main course.

5.       Enjoy.

VARIANTS

You can up the sweet or sour component with adjustments in the sugar or vinegar, respectively. It is okay to use a prepackaged coleslaw mix instead of shredding the cabbage on your own. Just check the ingredients in the mix. You may not need the carrot or some other ingredients.