Servings are approximately 16 so this is a GREAT party recipe. I will say that this recipe is slightly sweeter than the normal coleslaw.
Ingredients:
| 1 | cup mayonnaise or salad dressing |
| ½ | cup sour cream |
| 2 | tablespoon sugar |
| 4 | teaspoons lemon juice |
| 4 | teaspoons Dijon mustard |
| 1 | teaspoon celery salt |
| 1/4 | teaspoon salt |
| ½ | teaspoon pepper |
| 1 | medium head cabbage, finely shredded or chopped (4 cups) |
| 1 | small carrot, finely grated (1/2 cup) |
| 1
1 |
small onion, finely grated (1/4 cup)
Can of Pineapple rings drained & quartered |
Ingredients Smorgasboard
Directions:
Wash and separate your head of cabbage by removing the outer leaves and the core, my husband suggests saving the heart of the cabbage to eat slightly salted (but I thought that sounded disgusting…your call)
Slice the cabbage into small strips and then chop those strips
Finely Sliced Cabbage
Mix all of the ingredients together until evenly blended EXCEPT the carrot, onion, pineapple, and cabbage.
Mixing it all together
Add the cabbage and stir until thoroughly and evenly coated
Coating your Cabbage
Add the onion, the carrots, and the pineapple on top and stir
Adding Onion, Carrots, & Pineapple
Chill at least 2 hours prior to serving to allow all of the flavors to thoroughly mix.
The Finished Dish
There you have it! A fun, very quick recipe that is perfect for a summer party because it is cool and refreshing. I hope you enjoy this little twist on a true classic.
