Tuesday, September 13, 2011

Pete's Creamy Coleslaw

One night, early this summer, I was at my parents' house for dinner. Mom had made some amazing coleslaw, and I just HAD to get the recipe so I could make it for myself. I'm in love with this dish in so many different ways, I can't begin to describe the light flavor, the sweet and tangy twist of the pineapple, and the overall amazing-osity of the slaw.

Mom told me this came from a long-held time-honored tradition of cooking in the household - The Jack Daniels Old Time Barbeque Cookbook by Vince Staten. This book has been the source of many a delightful dinner and even more requests for recipes from family and friends. I am but one in a long line of people who've fallen in love with the recipes in this book.

Pete’s Creamy Coleslaw
modified from the Jack Daniels Old Time Barbeque Cookbook

5 oz can evaporated milk
¼ c apple-cider vinegar
2 T sugar
1 t salt
¼ t celery seed
¼ t pepper
½ c mayonnaise
Mix all together (fits in a 1 cup measuring cup and use a wire whisk) and pour over
the following in a big enough bowl to stir everything up.

4 c shredded cabbage ( I usually use 1 large head of cabbage for this amt of
1 medium carrot shredded / grated
1 rib celery diced
1 can of crushed pineapple, drained.

I typically mix the dressing in a separate large bowl.

Then, using my most favorite-est kitchen tool, the food processor, I cut the other large ingredients into small chunks and feed through the cheese grater function to get little shreds of cabbage, carrots, and celery.

Mix dressing and salad together and serve.

Mom's advice: "This is very good right away, and even better if it has several hours in the
refrigerator prior to eating.

Mine doesn't always make it to the fridge first...

Proudly sharing this with

Miz Helen’s Country Cottage


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