PINEAPPLE CREAM COLESLAW
Creamy Cole Slaw
1 bag of Coleslaw Mix or 1 head of finely, shredded, raw cabbage mixed with some shredded carrot
2 tablespoons sugar
1 dash white pepper
1/2 teaspoon salt
½ cup half-and-half or goats milk cream
1 can (20 oz) pineapple with juice.
In a blender mix the mayonnaise, salt, cream, sugar , white pepper and pineapple with juice. Blend together well before adding to coleslaw, coat slaw well. Refrigerate in a covered bowl overnight. drain off excess juice before serving.
Traditional Vinegar Slaw:
16 oz (about 8 cups) grated or finely shredded cabbage or packaged slaw mix
1/2 cup cider vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
Combine vinegar, sugar, water, and salt in a sauce pan. Stir under a medium heat until sugar is dissolved. Remove from heat and refrigerate until very cool.
Pour cool dressing over the cabbage in a large bowl. Stir thoroughly. Refrigerate and serve it cold.
Makes 8 servings.