Pineapple Bacon Slaw Recipes

CAPTAIN TOM'S PINEAPPLE COLE SLAW

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

HOT DOGS WITH PINEAPPLE BACON CHIPOTLE SLAW

Steps:

• Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
• Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
• Place hot dogs in the buns and top with cabbage slaw.

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

PINEAPPLE-BACON SLAW

Steps:

• In a large bowl, combine cabbage and pineapple. Cook bacon until crisp in a saucepan drain on paper towels. Remove all but 2 tablespoons bacon drippings. Add onion and sauté until golden. Combine reserved pineapple juice and enough water to measure 3/4 cup. In a small mixer bowl, stir together sugar, flour, mustard and salt. Blend in juice, vinegar and hot pepper sauce, mixing well. Stir into onion bring to a boil. Reduce heat, stir and cook for 5 minutes. Stir a few tablespoons into beaten egg, return to saucepan cook, stirring, for 1 minute. Pour hot dressing over cabbage and pineapple toss. Sprinkle with bacon and serve at once.