It keeps for a few days in the fridge; longer if you don't dress it beforehand, but just in your serving dish.

Pat's Cole Slaw

In a food processor (preferably, or with a hand grater otherwise), shred cabbage and carrots, slice green pepper thinly. Mix.

Add a drained can of crushed pineapple in its own juice, reserving the juice (optional).

You want the cabbage to be about 60% of the mix, with the other ingredients being the remaining 40% of the mix.

Dressing for cole slaw:

* 1 part olive oil
* 1 part cider vinegar or lemon juice
* a little of the pineapple juice, if you used pineapple (optional)

Mix the dressing very well to emulsify it. I use my stick blender or a whisk for this.

Dress the cole slaw, and toss it lightly to mix. Let it sit in the fridge for at least a couple of hours before serving. This keeps well for several days.

Pat
26 July 2006