Coleslaw 101

I love coleslaw – especially when served on a pulled pork sandwich (made by Don, of course) and with burgers. This is a really nice one, so give it a try.

  • 1 head of green cabbage
  • 1 cup mayonnaise (not salad dressing)
  • 1 cup sour cream
  • 1 tsp. mustard
  • 1 tbsp. lemon juice
  • 1 tbsp. sugar
  • 1 cup of drained well crushed pineapple
  • 1/2 cup toasted sesame seeds
  • salt and pepper to taste
  • 2-4 drops hot sauce (to taste)

Peel the outer leaves off the cabbage and throw away. Shred the cabbage and place in a large bowl, making sure to remove the core.

Mix together the mayonnaise, sour cream, lemon juice, mustard, sugarĀ and hot sauce. Set aside.

Drain the crushed pineapple well and add to the cabbage.

Toast the sesame seeds.

To serve: Add the pineapple to the cabbage and pour the dressing over the top. Mix well making sure it is all blended. Add the sesame seeds and stir in. Cover and chill in the refrigerator for at least 4 hours, before serving. If there is any excess liquid in the bowl when ready to serve, simply drain off.



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