|Thinly shredded cabbage marinated in a fantastic spicy buttermilk pineapple dressing.|
Pineapple Buttermilk ColeslawDon'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."
Check out more of my favorite coleslaw recipes on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Pineapple Buttermilk Coleslaw©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings
- 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
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.
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Cajun Cabbage au Gratin