I know it may sound weird to some of you, but I always like to add some pineapple chunks to my coleslaw.
In my opinion, it makes it even more delicious and juicy, but feel free to leave it out if it’s not your thing. If you’re worried about your calorie intake, you can use low-fat ingredients and less sugar than the recipe calls for. But I recommend making the recipe as is for the first time – that way you’ll know if you’d like to tweak the flavors a little bit in the future.
Ingredients
1 Tablespoon Onion, Finely Grated
1/3 Cup Domino Sugar
1/2 Cup Hellman’s Mayonnaise
1/4 Cup Borden Buttermilk, Well Shaken
1/4 Cup Whole Milk
1 1/2 Tablespoons White Vinegar
2 1/2 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
8 Cups (or 1-16 Ounce Bag Coleslaw) Cabbage, Finely Diced
1/4 Cup Carrot, Shredded (Omit If You’re Using Bagged Coleslaw Mix)
pineapple chunks (optional)
Instructions:
In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated. Add pineapple chunks (drained), if using.
Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.
