I love coleslaw..even the kind you get in restaurants! However, the kind that I grew up with was made with pineapple, and without vinegar! It adds a great sweetness and soft contrast to the crunch of the cabbage and carrots! Now that I think of it, I am not sure where this recipe came from, but I feel that it is unique enough to call it Saumsiegle Coleslaw, since my family has been making it for as long as I can remember!
Coleslaw made with first Market Prize Cabbage of 2010
Saumsiegle Coleslaw
~1 head of cabbage
~About 3-5 carrots (enough to balance out the amount of cabbage)
~canned pineapple, chunks or 'tidbits' (i tend to buy the rings and cut them to 'tidbit' size)
~miracle whip
Cut cabbage and carrots. Combine in bowl. Drain canned pineapple and dump in bowl. Add miracle whip until ingredients are coated (to your liking). Enjoy!
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