Coleslaw SALADS



A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant!

Makes 2 cups dressing, approx. 7 cups coleslaw

Make the dressing first.

2 c. GFS (Gordon Food Store) Pineapple Topping

1/3 c. prepared yellow mustard

1/4 c. light-colored vinegar mixed with 2 T. cornstarch till dissolved

a light dash cinnamon

1/8 t. celery seed

1/2 c. unsweetened dried coconut (the larger flakes/strips found in bulk at whole food stores or the dried fruit and nut section of the grocery)

1/2 t. salt

1 sm. cabbage shredded or sliced thinly

1/2 c. finely chopped onion (to be sure it’s fine, slice paper thin slices of onion first, then chop finely from there)

a couple handfuls of flat leaf parsley, chopped

sprinkle of celery seed

In small saucepan combine pineapple topping and mustard. Cook over medium-low heat, while stirring to incorporate the mustard into the pineapple. Cook about 5 minutes.

When the dressing begins to boil, add the vinegar/cornstarch mixture, stirring continuously till thickened.

Add cinnamon and celery seed; stir to incorporate. Then cook on low heat, at a rupture of a boil, for 5 minutes longer, stirring as needed.

Add coconut, stir to submerge and let set off the heat till warm.

Refrigerate till very cold, stirring now and then – several hours.

When ready to use, remove from refrigerator, add salt, stir well and use.

In large bowl place cabbage, onion, parsley and a sprinkling of celery seed. Toss well.

Add as much dressing as you like (I used it all). Toss well (it will take longer than with a mayonnaise based dressing) to evenly distribute, and serve.

Notes: Unlike most coleslaws that water down significantly overnight, this one doesn’t, making it a perfect fit for restaurants that normally throw away at the end of the night any unused coleslaw.

This dressing doesn’t form a ‘skin’ on the surface while refrigerated, like most cornstarch thickened pudding do.



© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight


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