Coleslaw (T)

This is the kind of slaw that takes ordinary cabbage and pulls it sideways into Hawaiian territory. Crushed pineapple goes in undrained, the juice meeting Miracle Whip to make a tangy-sweet dressing without any extra sugar.

The food processor chop is the secret to good slaw structure. Hand-shredded cabbage tends to come out in long, stringy strands that get unwieldy in the bowl. A few quick pulses give you uniform fine confetti that holds dressing without going limp. Adding the celery seed at the end and pulsing once more crushes the seeds slightly to release more aroma.

Lime juice cuts the sweetness from the pineapple, while the celery seed brings that classic deli-counter coleslaw note. Miracle Whip rather than mayo is intentional here. Its built-in vinegar and sugar give a tangier, slightly more pickle-flavored dressing that works better with the tropical fruit than plain mayo would.

Kitchen Tips

• Salt the chopped cabbage and let it sit 15 minutes, then squeeze out excess water before dressing. This keeps the slaw crisp instead of weepy.
• Use crushed pineapple, not chunks. Chunks throw off the texture balance and don’t release enough juice.
• Make at least an hour ahead. The cabbage softens slightly and absorbs the dressing.
• Stir again right before serving. Dressing tends to settle to the bottom.

Variations

• Add a handful of toasted coconut flakes for extra Hawaiian flavor and texture.
• Use real mayonnaise plus a teaspoon of cider vinegar and a pinch of sugar if you don’t have Miracle Whip.
• Stir in chopped fresh cilantro and a small minced jalapeño for a sweet-spicy twist.