Pineapple Coleslaw and some other variations

It is no secret I have an unhealthy fondness cole slaw. Literally. Unhealthy. Fortunately for the rest of you, cabbage contains all the healthy goodness of broccoli, Brussels sprouts, and tons of fiber, potassium, vitamin c and those mysterious phytochemicals. So, eat up.

I don’t like whatever they do to it in those sealed grocery store containers but unlike other salads (like potato, egg, and tuna) I have very little absolute standards for what must be in and not in my cole slaw.

Meta likes to play a bit with her cole slaw too, while retaining the retro yumminess. Here are some variations on this recipe that we first pondered last July. (3 cups shredded cabbage, 1/4 cup mayonnaise, 1/4 teaspoon salt, 2 teaspoons sugar, 2 or 3 tablespoons sweet or sour cream-with a number of variations at the end of that recipe as well.)

Cole Slaw No. 2.

For old-fashioned cole slaw, combine the shredded cabbage with Sour Cream Salad Dressing, instead of the above dressing.

Cole Slaw No. 3-Farm Style

Substitute 1 tablespoon cider vinegar for the mayonnaise and cream, and add 3 thinly sliced radishes. Toss well.

Pineapple Cole Slaw

A pleasing variation of Cole Slaw is produced by the addition of â…“ to ½ cup drained crushed or diced pineapple.

The Modern Family Cookbook

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