Candied Jalapeno Coleslaw

How to Make Coleslaw Dressing

You want to start by making the coleslaw dressing, so you can combine the ingredients evenly.

Place the mayo in a large bowl. Be sure the bowl is really big, because the cabbage will take up a lot of space (at first).

Drain the juice from the can of pineapple into the bowl and add the celery seeds, salt and pepper. Stir to combine. It’s okay if there are a few lumps.

Some pre-made coleslaw mixes also have red cabbage and shredded carrots mixed in. That kind is totally fine, too. Just don’t use shredded lettuce. It’s wilts too fast.

As an alternative, you can buy one head of green cabbage and slice it thinly with a chef’s knife or food processor.

Two 10-ounce bags of shredded cabbage equals 7 cups. You’ll also get about 7 cups of shredded cabbage from one head. If you use a little more or a little less, it’s not a big deal.

For less cabbage, use a bit less mayo. And if you have more, add a little more mayo. You’ll use just under 1/4 cup of mayo per cup of cabbage.

Add the cabbage one bag at a time and fold it in with the dressing to incorporate it as evenly as possible. Once the first bag is blended, add the second bag. Once that’s blended, add the broccolli slaw.

Now it’s time to mix in the diced candied jalapeños and crushed pineapple.

One of the cool things about making homemade coleslaw is that you can make it your own and add your signature. That’s why I add candied jalapeños and crushed pineapple. I like bringing the unexpected.

Cover the slaw with plastic wrap and let it sit for at least 30 minutes. Then, serve it with your favorite barbecue. It’s really awesome on top of pulled pork or shredded beef sandwiches.

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