Thinly shredded cabbage marinated in a fantastic spicy buttermilk pineapple dressing.
Pineapple Buttermilk Coleslaw
Don't let that picture fool ya. I didn't want a big pool of juices for the photo, but soon as I snapped it, I scooped some of those juices out of the bottom of the bowl and poured them right on top of that serving. Y'all, I am not ashamed to say that I actually tilted my plate up to lap up all the juices of this coleslaw. Yep. I sure did. It is that good.Don B., a reader from Troy, Pennsylvania, shared this favorite recipe with me over email and gave me license to adapt as needed, though truthfully I pretty much just followed his suggestion on adding in a little heat. The rest was just a few adjustments in the ingredient amounts, adding in some carrot and a bit of leftover pickle juice I had in the fridge from some bread and butter pickles. Y'all do save your pickle juice, right?
Here's how to make it.
Whisk together the mayonnaise and buttermilk until well blended. Whisk in the sugar, salt, pepper, Cajun seasoning, vinegar, pineapple juice, pickle juice and horseradish, if using.
Today I was out of pineapple juice so I'm substituting an (8 ounce) can of crushed pineapple, undrained, for the juice, You could certainly use both! Blend that in; set aside.
Clean outer leaves from the cabbage and cut into quarters.
In a large bowl add the cabbage, carrot, onion and celery.
Toss together.
Add the dressing.
Blend in.
I think you will love this coleslaw recipe and to quote Don, "be sure to put some on your first plate at the picnic, there probably won't be any left the second time."
Check out more of my favorite coleslaw recipes on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
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