Creamy Cole Slaw is a staple at barbecues around the country. It is great as a side and it is also fabulous on top of a pulled pork sandwich. The touch of pineapple int his recipe really makes this Cole Slaw something special.
1 14-oz Bag Cole Slaw Mix
1 20-oz Can Crushed Pineapple
¾ Cup Mayonnaise
2 TBSP Sour Cream
1 TBSP Sugar
4 TBSP Cider Vinegar
1 tsp Celery Seed
2 tsp Salt
Drain the pineapple and squeeze out all the juice. This should yield approximately 1 cup crushed pineapple.
In a medium bowl, combine the mayonnaise, sour cream, sugar, vinegar, celery seed and salt. Whisk together.
Add the cole slaw and pineapple and mix thoroughly, making sure all the cole slaw is coated.
Chill for at least 1 hour before serving.
Variation: You can use pineapple chunks or tid bits instead of crushed pineapple.