Tuesday, May 3, 2011

Pineapple Buttermilk Coleslaw

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

Pineapple Buttermilk Coleslaw

Don't let that picture fool ya. I didn't want a big pool of juices for the photo, but soon as I snapped it, I scooped some of those juices out of the bottom of the bowl and poured them right on top of that serving. Y'all, I am not ashamed to say that I actually tilted my plate up to lap up all the juices of this coleslaw. Yep. I sure did. It is that good.

Don B., a reader from Troy, Pennsylvania, shared this favorite recipe with me over email and gave me license to adapt as needed, though truthfully I pretty much just followed his suggestion on adding in a little heat. The rest was just a few adjustments in the ingredient amounts, adding in some carrot and a bit of leftover pickle juice I had in the fridge from some bread and butter pickles. Y'all do save your pickle juice, right?

Anyway, I think you will love this coleslaw recipe and to quote Don, "be sure to put some on your first plate at the picnic, there probably won't be any left the second time."

Recipe: Pineapple Buttermilk Coleslaw

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings


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
Instructions

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.

Substitutes: 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: Don says try this with broccoli slaw and a little chopped, cooked bacon, for an excellent Broccoli Salad.

Source: http://deepsouthdish.com

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Posted by on May 3, 2011
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24 comments:

  1. I am a sucker for coleslaw, this one sound sooooo good, thanks for sharing! anne

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  2. Can I come live at your house?

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  3. WOW Mary this is a fabulous slaw recipe. One I'm sure the hubby will enjoy.

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  4. I l-o-v-e coleslaw. Sounds like I'll be drinking that sauce too.

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  5. Now this sounds very interesting, and very yummy. I love the idea of using pineapple juice in this slaw Mary; it's so different!

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  6. Wow- that looks good. I love the addition of the pineapple in it. Never would have thought to do that! Amazing

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  7. It sounds just perfect... Cole slaw very popular around my BBQ's, planning to give this a try

    Dave

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  8. I cannot wait to try this, Mary! I just made coleslaw a few nights ago and I'm so sad that I didn't see this first.

    Heading to visit my Mississippi/Alabama family tommorow. I'm making two of yours dips. Thanks for all of the great recipes. You are one of my cooking heroes. :)

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  9. Aw thanks Sunni! They'll be plenty of opportunities to give this a try so I hope you do - it's wonderful. Have a safe trip!!

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  10. Well, the dips are a total success! I did the vidalia onion and jalepeno popper. :)

    The onions have me inspired! I'm going to bake a vidalia onion pie when I get back home.

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  11. Yay! You reminded me that pie is on my list of things to make so I better hurry up while the Vidalias are abundant!

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  12. Okay, I found you through facebook and saw your coleslaw the other day and had to make it. I made this stuff and took it to a ladies brunch at my church. Not many people ate it but I knew it was special and not just any old coleslaw. I made it with the pre-made coleslaw cabbage at the store in the bags so I didn't have to shred. I only used the red onion added in to the slaw. I don't like celery. It was so super great and easy.

    I was glad there was left overs because I brought it home and am enjoying it myself. Yumm it's so good. I will be taking this to cookouts and family gatherings.

    I also made a chili cheese corn salad I tried two weeks ago for the first time. It was so easy to make. Canned Mexicorn and mayo and garlic powder and shredded cheddar cheese. Crunch up some chili cheese fritos right before serving and put on top and mix in a little bit and serve some more on the side if wanted and very good salad. That salad was gone. I had no left overs of that. I don't know if you have it on your site or not already though.

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  13. Guess nobody was in the mood for coleslaw! Well, so glad you are enjoying it. I don't have the chili cheese corn salad here but sounds like I need too - thanks!!

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  14. I made this recipe for a family BBQ and everyone absolutely loved it. In fact they were just eating the coleslaw by itself! I have since received calls from several family members asking when am I going to make this again. I just want to thank you for sharing your wonderful recipes with us, I have made several of them and they have all been hits! Keep up the great work Mary :)

    Tarsha
    Houston, TX

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  15. Hi Tarsha! So glad everybody enjoyed the coleslaw - now you see why I had to drink the juice lol!! Thanks for taking the time to stop back by and comment - I appreciate that!

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  16. my mother use crushed pineapple in her slaw, YUM!! she's always made it all my 43 years. Everyone is always shocked that there is pineapple in the slaw but they always love it. her slaw is simple to just cabbage, grated carrots, miracle whip cause its sweet to go with the pineapple, vinegar, sugar and salt and pepper is all I believe is in it. Will be trying this recipe soon thanks for the recipe

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    Replies
    1. It really is a nice addition for coleslaw isn't it?

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  17. Well Mary, I made this coleslaw for my Small Group yesterday to go with the pork like I mentioned in another comment. Oh wow...Mary I know I've probably said this before about another of your recipes, but this is the best coleslaw I've every had! I'm very picky about coleslaw and some I refuse to eat 'cause they're just nasty. I will make this again, but I'll make sure I have an empty glass nearby to pour that juice into so I can drink it. It's that wonderful!!

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    1. I know, right?!! I feel the same way about the juice. I'm so glad that y'all enjoyed the coleslaw and thank you so much for letting me know!!

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  18. Hi Mary, concerning the pickle juice you added. I always save my bread and butter pickle juice and when I have like two jars of it I pour it into a pan and bring it to a boil. I then add cut up onion wedges to the pan bring it back to a boil and cook the onion about two minutes. When cool I return onions and pickle juice back to the pickle jars. YUM!! The onion taste wonderful and still have a little crunch to them.

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    1. Thanks so much LG! I make a basic pickled onion with vinegar and pickling seasonings but I'm definitely gonna do this with pickle juice - great idea!! Bet that's really good with some sweet Vidalias too.

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  19. I just put the coleslaw in the refrigerator, but I can tell upon first taste that I'm going to love it.

    I really enjoy your recipes and find myself emailing them to myself at least once a week. I also love the great products you have on your page. Thanks for making everyday taste great!

    Michelle

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    1. Aw, you're so welcome Michelle! I bet you'll wanna drink the juice I swear!!

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