4 Cup (64 tbs) (May Use Pre-Packaged Shredded Cabbage That Had Shredded Carrots / A Fresh Head Of Cabbage, Chopped Or Shredded)
1⁄2 Cup (8 tbs)
1⁄2 Cup (8 tbs) (May Use Large Marshmallows And Cut Them Into Quarters)
Crushed pineapple can
8 Ounce, drained
4 (For Garnish)
In a large bowl, combine 4 cups shredded cabbage, ½ cup mayonnaise, ½ teaspoon salt, ½ 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! Betty
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Perk up the meat on your plate with this robust, full-flavored , crunchy coleslaw. Betty shares her own version of a quick and easy coleslaw recipe that promises to liven up your ham, smoked duck or roasted beef and makes for a great salad too. Stream the video to learn more about this dish.