SERVES:
makes approx. 10 cups
INGREDIENTS:
8 cups shredded green cabbage
1 medium large carrot, peeled and shredded
1/3 cup finely diced deseeded green Bell pepper
1/3 cup sour cream
1/3 cup mayonnaise (or more as needed)
juice of 1/2 lime (or more to taste)
approx. 1 Tbs Cajun spice rub (or to taste) plus a sprinkling for garnish
approx. 1/2 can crushed pineapple, well drained
chopped fresh cilantro for garnish (optional)
PROCEDURE:
You can use a ready to go bagged coleslaw mix or use a food processor with a shredder attachment or use a knife to thinly slice approximately 8 cups green cabbage.
Add that to a mixing bowl and use a box grater to grate one medium large peeled carrot and then, it's not necessary but you can add 1/3 cup finely diced green Bell pepper to the mix as well.
Make the dressing by using a small mixing bowl to combine 1/3 cup each of sour cream and mayonnaise, squeeze the juice of 1/2 lime into that and then sprinkling on approximately 1 Tbs Cajun spice rub and whisk it up.
You could substitute the canned pineapple juice for the limejuice if you like.
Then add the dressing to the cabbage mixture and gently toss that to coat.
For a little added green color and complementary flavor you can add a handful of chopped fresh cilantro and then add about 1/2 can well drained, canned crushed pineapple and gently toss to combine.
Adjust the seasoning to taste by adding more limejuice or spice rub or pineapple and then keep the coleslaw covered and cold in the fridge until you're ready to serve it.
HINTS:
Cut this recipe in half if you like. Use just mayonnaise instead of both sour cream and mayonnaise.