Company Coleslaw
Here is how to make Company Coleslaw. This version of coleslaw is quick and easy, but it gives dramatic results. You may use fresh shredded cabbage or pre-packaged, add some mayonnaise, crushed pineapple, and marshmallows, and you have a delicious coleslaw worthy of serving to company!
Here is how to make Company Coleslaw. This version of coleslaw is quick and easy, but it gives dramatic results. You may use fresh shredded cabbage or pre-packaged, add some mayonnaise, crushed pineapple, and marshmallows, and you have a delicious coleslaw worthy of serving to company!
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon pineapple juice
- 4 cups shredded cabbage (i used pre-packaged shredded cabbage that had shredded carrots.
- 1/2 cup miniature marshmallows (you may use large marshmallows and cut them into quarters.)
- 8 oz. can crushed pineapple drained
- pineapple chunks for garnish
- Carbohydrate 16.5286729166667 g
- Cholesterol 10.192 mg
- Fat 13.168225 g
- Fiber 1.30904166681382 g
- Protein 1.09825833333333 g
- Saturated Fat 1.94438833333333 g
- Serving Size 1 1 Serving (94g)
- Sodium 291.117416666667 mg
- Sugar 15.2196312498528 g
- Trans Fat 0.605885 g
- Calories 182 calories
Step-by-step
- In a large bowl, combine 4 cups shredded cabbage, ? cup mayonnaise, ? teaspoon salt, ? cup miniature marshmallows, 8 oz. drained crushed pineapple, and 1 tablespoon pineapple juice.
- Mix thoroughly, and then spoon into a nice serving bowl.
- Place a few pineapple chunks on the top for garnish, if desired.
- Cover with plastic wrap, and refrigerate until ready to serve.
- The mixture may seem dry, but it will become creamier as it chills.
- I made this coleslaw the first time I had my in-laws over to dinner after I was just married (in 1970), and I've been making it for the past 40 years.
- Its always a delicious change from the normal vegetable coleslaw!
- I hope you like it!
Allowing shredded cabbage to rest in a dressing containing crushed pineapple initiates an osmotic process where salt and sugar draw intracellular water out of the plant cell walls through the semipermeable membranes. Although the mixture initially appears dry upon combination in a large glass or ceramic mixing bowl, this extracted liquid emulsifies with the fat droplets in the mayonnaise, transforming the texture into a cohesive coating over a mandatory chilling window of at least thirty minutes in the refrigerator at 38 degrees Fahrenheit. Miniature marshmallows contribute sucrose and gelatin to this aqueous environment, absorbing excess fruit juices while softening slightly to provide a contrasting pillowy mouthfeel against the crisp crunch of the raw brassica fibers. Thoroughly draining the canned pineapple through a fine-mesh sieve prevents excess citric acid and fruit liquor from destabilizing the oil-in-water emulsion of the mayonnaise, which would otherwise separate into an oily pooling liquid at the bottom of the vessel. Pre-packaged slaw mixes containing carrots provide uniform surface area for the dressing to cling to, ensuring even distribution of flavor compounds across every bite without requiring specialized mandoline slicing equipment.
