Grate one whole head of cabbage. I use a Mandoline. You can also use a knife or hand grater. Some folks like shreds and some like thin slices.

Then I take 2 apples and grate them into the slaw.

Sprinkle over the salt and work it into the grated cabbage.

In 15 minutes wring out the cabbage with your hands and put it into a colander to finish draining while you prepare the dressing.

Meanwhile whisk together the oil, vinegar, sugar and pepper
Many folks like celery seed or in parts of Germany it is popular to use
caraway seed in slaw.

Mix together the sour cream, mayonnaise and crushed pineapple

I use the small can that is packed in juice. You can of course chop or blend chunk pineapple

 

Blend in first the vinegar oil dressing and then add the sour cream and Mayonnaise mixture a little at a time to achieve the desired creaminess. You don't want it too soupy or too much creamy dressing. This will last several days nicely in the fridge. Now is a good time to check the sweet and sour balance. Add a bit more sugar or vinegar, but careful not to over do it.

Comments