Sweet and Tangy Easy Coleslaw

I have an uncle by marriage who is a retired welder by trade but also one of the best cooks I ever met. Not only is he an amazing cook, but he also works well with his hands and was always fixing stuff for everyone. I still go to him when I can’t fix something myself.

I think I like his cooking more than anyone else’s that I know.

He grew up in the River Region of South Louisiana and I think his proximity to the Mississippi River and the people that surrounded him is what makes his cooking so wonderful.

It is also the fact that he is part Cajun and part German.
In my honest opinion, those two groups of people produce some of the world’s best foods! Normally, I don’t believe in crossing ethnic lines when preparing food, however, I make that one exception when it comes to blending the Cajun and German ways of cooking because the results are nothing short of downright amazing.

Years ago, this gentleman was describing his coleslaw recipe to my paternal grandparents and I happened to be paying attention as I always enjoy anything he cooks.

I will admit that there are nearly countless ways to make coleslaw and I will also admit that none are created equal.

Some are wonderful, others are downright awful.

I think the reason why so many people dislike coleslaw is that they have tasted one too many downright awful renditions of coleslaw.

The recipe I am describing is a rough estimate of what my uncle by marriage would make.

His special ingredient is pineapple juice, which enhances the sweetness and brings out the tanginess.

I will also say that while my wife likes pineapple, I don’t care for it.

However, using pineapple juice in the coleslaw recipe is perfect, even for me!

I have also seen pineapple juice featured in some barbecue sauce recipes.

However, I tried this coleslaw recipe today (as I am writing this post) and I must admit that it is one of the better, if not the best versions of coleslaw I have ever tried.

The recipe is quick, simple, and, affordable.

You, the reader, will need the following:

1 pound of fresh shredded green cabbage and Julien Carrots combined
6 Fluid Ounces of 100% Pineapple Juice
1.5 cups of Mayonaise
Refined Cane Sugar to taste (at least a quarter cup)
1.5 teaspoons of black pepper

Bring all ingredients together in a mixing bowl and vigorously stir until all is consistent and even.

Chill in the refrigerator for at least an hour.

Serve and enjoy!

The ideal New Years Dinner recipe for me would be barbecued pulled pork sandwiches with coleslaw as the condiment.

Of course, coleslaw goes very well with any form of barbecued meats, but also fried chicken and as a topping on hot dogs and hamburgers, believe it or not!

I hope that, you, the reader, enjoy this recipe and if you indeed do, be sure to give God the glory, because He is the One Who gifted me with the ability to cook.

Back to “The Dirty Drip Pan”

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