1 small head of green cabbage (or half of a large one)
1 8 ounce can of crushed pineapple (drained and squeezed dry)
1/2 cup mayonnaise
1/4 cup sugar
1/2 cup milk
2 teaspoons white vinegar
pepper to taste (I use about 1/4 teaspoon)
healthy pinch of cayenne pepper
Peel the carrots and cut them into medium size chunks. Pulse them in the food processor a few times. I do this "do ahead' step so that the carrots and cabbage end up about the same shred size. You can also just shred the carrots if you want.
Without removing the carrots from the food processor, add the cubed cabbage and pulse the two vegetables until you get nice small pieces (but not super fine). Put the cabbage-carrot mixture into a large bowl, add the super-drained pineapple and stir to mix well.
In a separate bowl, whisk together the mayonnaise, sugar, milk, vinegar, pinch of cayenne pepper and the black pepper. Whisk until smooth.
If you are going to serve the coleslaw right away, pour the dressing over the vegetable-pineapple and stir well then chill (covered).
If you are going to serve the coleslaw later (like the next day, or even several hours later), chill the vegetable-pineapple separately from the dressing. Just before you want to serve, pour the dressing over the salad and mix well.
NOTE: Since we are "empty nesters" and large salads like this often go to waste, I've started to make up the full recipe, but I don't mix the dressing into the salad until dinner time. That way, I can make just two to three servings at a time, with no waste!!