When I first came up with this recipe (back in college) I named it California Cole Slaw. Today, there are SO many recipes with that same name (totally different recipes than mine) I thought it would be too confusing. This is a sweet, delicious alternative to the standard Cole Slaw. Almost like Carrot Raisin Salad with a twist. Hope you like it.
Yield: 4 servings
1/2 head of cabbage, chopped
1 small can crushed pineapple, drained (reserve juice)
1/2 to 1 cup raisins (quantity is your preference)
1 small can chunked pineapple, drained (reserve juice)
2 medium carrots, peeled and grated
1/2 cup mayonnaise (vanilla yogurt works great too if you need a low fat or egg free substitute – yogurt will require much less pineapple juice and milk to thin to pourable consistency)
Combine mayonaise, some of reserved pineapple juice and 1 to 2 Tablespoons milk to make a reasonably pourable dressing. Tasting is the best method to mixing this dressing. It may take a little more or a little less of the juice to get the desired flavor. Combine cabbage, carrot, crushed and chunked pineapple and raisins in a large salad bowl. Pour enough dressing to cover the slaw. Toss or stir until well coated. Refrigerate for 1 hour prior to serving.