Slaw is pretty standard fare around our house. It’s my go to side for barbecue, fish, hamburgers and just about anything. We have debates about my cole slaw recipes. Mostly I hear my newest recipe was okay but not as good as Grandma’s.
I have a lot of cole slaw experience. I used to grind the cabbage and carrots and mix vats of slaw for the Catfish House restaurant that my folks owned when I was growing up. I consider myself an expert, I think my kids might not.
A few months ago we went out to eat (it was my birthday!). We were headed to Olive Garden when I remembered that the new Famous Dave’s Barbecue had opened up in the big city.
They had the BEST cole slaw, so of course I have try to make my own version. The waiter told us that the cole slaw was so good because it had pineapple in it. So Pineapple Slaw it is! I did a little experimenting and since it’s been a few months, I can’t say it tastes just like Famous Dave’s cole slaw but it was good! I got kudos from the whole clan.
I served this with a barbecue dish that I cooked up for my friends at Petit Jean Meats (I will share it with you soon) and I can’t wait to try it on fish tacos! You could even add this Pineapple Slaw to your Easter menu if you are looking for something different. Next to a ham sandwich….yeah!
- 14 oz bag slaw mix
- ⅓ cup crushed pineapple (drained and juice reserved)
- ⅓ cup pineapple juice
- 1 cup mayonnaise
- 2 tablespoons sugar
- ½ teaspoon prepared horseradish
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- Add slaw mix and pineapple to a large bowl and mix to combine.
- In a small bowl combine pineapple juice, mayonnaise, sugar, horseradish, garlic and salt and whisk together until smooth.
- Pour over slaw mix until well coated. Cover and refrigerate until ready to serve.
- You will want to stir well before serving.