Pineapple Coleslaw

Ingredients

• 1-2 tablespoons (15-30ml) mustard
• 1 teaspoon (5g) salt ((adjust to taste) )
• 2 tablespoons (25g) sugar
• 2 tablespoons (36g) honey
• 2 tablespoons (30ml) pineapple juice
• 1 tablespoon (15ml) light vinegar (apple cider is good (adjust until you get your desired tang) )
• 1 cup (232g) mayonnaise ((replace half with yogurt if desired, about 5 ounces))
• ⅓ cup (76g) sour cream
• 1 teaspoon (2g) black pepper
• 2 teaspoons (4g) onion powder
• 1-2 teaspoons (2-4g) celery seeds
• 4-5 cups (350-420g) green cabbage, (thinly sliced (1 small head))
• 1 cup (70g) purple cabbage, (thinly sliced )
• 2 cups (220g) shredded carrots
• 2-3 cups (420-630g) pineapple tidbits

Steps

1. 1

   In a small bowl, whisk mustard, salt, sugar, honey, pineapple juice, vinegar, mayonnaise, sour cream, pepper, onion powder, and celery seeds. Then refrigerate until ready to use (up to a day ahead).

2. 2

   In a salad bowl, mix green and purple cabbage, shredded carrots, and pineapple tidbits.

3. 3

   Pour the coleslaw dressing over the cabbage mixture and mix well, starting with a small amount at a time until thoroughly combined.

4. 4

   Season with salt and pepper. Keep refrigerated until ready to use.