Pineapple Coleslaw

(a copycat recipe from the Cattleman’s Steakhouse in El Paso, TX)

Servings: 8

Coleslaw is a favorite for summer barbecues.  I was looking for something a bit different than my usual Southern coleslaw to take to a Memorial Day party and this recipe was perfect!  Tip:  be sure to drain the pineapple well so that you don't end up with a soggy coleslaw.

INGREDIENTS:

5 cups cabbage, shredded (or 1 16-ounce package coleslaw mix)

1 (20 ounce) can pineapple tidbits, drained well (do not use crushed pineapple)

   (or you can use fresh pineapple, cut into small chunks)

½ cup half-and-half cream

1 cup mayonnaise

¼ cup sugar (or 1/8 cup Splenda)

3 tablespoons apple cider vinegar

½ teaspoon celery seed (optional)

½ teaspoon salt (or to taste)

½ teaspoon ground black pepper (or to ta taste)

DIRECTIONS:

Mix cabbage (or slaw mix) and drained pineapple

Whisk together cream, mayonnaise, sugar, vinegar, celery seed, salt, and pepper

Add cream dressing to cabbage and pineapple

Store covered in refrigerator at least one hour before serving