Once upon a time, when my friend Andrea and I used to cook together, we tried this Taste of Home recipe for Pineapple Mallow Slaw. Really, we were BOTH into it, so maybe it’s not as weird as my hubby probably thinks; it’s a (very) tangy salad with shredded cabbage, pineapple tidbits, Craisins, mini-marshmallows, and a mayonnaise-based (but still vinegar-y) dressing. (I’m pretty sure we tried this in my coleslaw phase; I went through a bunch of slaw recipes from Taste of Home and then bought a cabbage or two and we tried the ones that sounded best.)
Now, before you bail at the idea of cabbage in a mayo-based dressing, let me assure you that I loathe KFC coleslaw. (My dad loves it.) The sweet mayo vibe creeps me out, and when I try it periodically, thinking surely this is better than I remember it being, I always conclude that NO. No it isn’t. I had all of these recipes from Taste of Home, however, and I decided that I couldn’t chuck them without experimenting with other styles of slaw, because there might be something good out there. Enter–this recipe. It’s tangy, it’s crunchy, it’s tart, it’s sweet–it’s lovely. (It’s also, by the way, best made with 2/3 of the amount of dressing it calls for. The cabbage provides plenty of liquid as it chills; it would be SWIMMING in the full amount. Trust me on this.) I found some other keepers as well, but it’s this one I finally made on Halloween because I WANTED it, dang it, and hey, I had to bring a salad to a friend’s son’s baptism anyway.
I ate all of the leftovers myself.