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Aunt Nancy's Coleslaw

Source of Recipe

From "The New England Clam Shack Cookbook"


Recipe Introduction

"Coleslaw competition is fierce among all the various clam shack-type establishments on Massachusetts' North Shore, which means that all their lucky customers get to reap the delicious, homemade rewards. This is the version you get at J.T. Farnham's in Essex, and it's a tried-and-true Cellucci family recipe. It's got just the right amount of sweetness from the pineapple, counterbalanced by the pleasantly bitter bite of a little bit of celery seed."

List of Ingredients

◦  ¾ cup mayonnaise
◦  ¼ cup sugar
◦  1½ teaspoons white vinegar
◦  ¾ teaspoon celery seed
◦  1 small carrot, coarsely chopped
◦  1 can (4 ounces) chunk pineapple, partially drained
◦  1 medium head (1½ pounds) shredded cabbage (about 8 cups)
◦  Salt and freshly ground black pepper


Recipe

In a large bowl, whisk together the mayonnaise, sugar, vinegar, and celery seed.

In the work bowl of a food processor, combine the carrot and pineapple. Pulse lightly to make a coarsely textured mixture. Add the pineapple mixture to the bowl, along with the cabbage, and toss. Season with salt and pepper to taste.

Refrigerate for at least one hour. Spoon off excess liquid before serving.


Makes 4 to 6 servings