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
- 1/3 cup crushed pineapple (drained and juice reserved)
- 1/3 cup pineapple juice
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon granulated garlic
- 1/2 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.