I am sorry that I am such a horrible writer. I apologize for all the days I have neglected you, choosing instead to play in the summer sun, eat veggies from our CSA, go on long walks, and pick sun ripened strawberries on the vine. I am also sorry that my work schedule has sucked so hard and made all of those things plus the basics to live on be crammed into one and sometimes two days in the week if I am lucky.
Ugh. I am a horrible blog mommy!!! I feel like this summer is getting away from me and I am in a desperate rush to enjoy every moment of sun filled loveliness I can before it gets cold and rainy again.
This coleslaw was a delicious accoutrement to Dr. Pepper pulled pork which I will hopefully get up before the weekend is over. I used both white cabbage and a napa cabbage that we got in our CSA and didn't find any difference.
I love the addition of pineapple to this recipe, its a fresh alternative to a sometimes boring side dish. Next time I would like to add a few poppy seeds to the dish to see what they might add to it.
|Sorry I don't have a good picture of just the slaw but it was the best topper for this pulled pork!|
5 cups of shredded cabbage
2 cups of fresh pineapple cut into pieces
1/2 cup half and half
1 cup of mayo
1/3 cup sugar(next time I want to use agave!)
3 tablespoons of apple cider vinegar
salt and pepper
Mix cabbage and pineapple and then mix half and half, mayo, sugar, vinegar and salt and pepper to taste. Mix cream mixture with pineapples and cabbage and store in refrigerator for 5-6 hours before serving.