This is my Gram’s coleslaw. It was a staple at every holiday and cookout when I was growing up. In high school my friends called her the coleslaw grandma. It’s a sweet tasting, uncomplicated recipe. I hope you enjoy.
1 medium head of green cabbage
2 large dollops of mayo
8 oz can of crushed pineapple
Salt and pepper to taste
1. Remove any cabbage leaves that are wilted and then rinse the head of cabbage. Chop off the bottom of the cabbage head to remove the stalk, and then cut into four quarters, or any size chunks that you are comfortable with shredding.
2. Shred the chunks of cabbage directly into your serving bowl.
3. Open and lazily drain an 8 oz can of crushed pineapple. You just want to remove the small amount of pineapple juice, but don’t don’t press the lid down hard.
4. Add the crushed pineapple and 2 large dollops of mayonnaise. My grandma always said that the amount of mayo depends on the consistency that you want…we like 2 large dollops.
5. Mix thoroughly.
6. Add salt and pepper to taste.
7. You can serve this right away, but I think it tastes better when prepared about 6-8 hours ahead of time, and set in the refrigerator covered in plastic wrap.