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Keeper Project: Hawaiian Coleslaw

This sweet coleslaw is used with our crockpot barbeque pork sliders, King's bakery sweetbread rolls and gouda cheese. I also serve this as a side for chili dogs. Keep in mind that it has to "miko" or marinate for about 2 hours in the refrigerator.

Feel free to use coleslaw mix, add shredded carrots or just use cabbage. I only had cabbage so that's what I used. I also halved this recipe since there were just three of us.


5 cups shredded cabbage 16-20 oz can sliced or cubed pineapple, drained1/2 c. half-and-half cream1 c. mayonnaise1/4 c. sugar3 T. vinegar (I usually use apple vinegar, but whatever you have)salt and pepper to taste


Cut drained pineapple into small chunks (do not use crushed pineapple it is too gooey) and mix with slaw. In a separate bowl, mix the dressing and whisk until the sugar is melted. Taste before adding to the slaw mix.Pour dressing over the slaw mix and store in a covered container in the refrigerator. I just put everythi…

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