Jul 26, 2020 | Recipe Swap

Original recipe was from Fanizzi’s Restaurant, Provincetown, MA.

Submitted by Royster Hedgepeth

1 medium head of cabbage thinly sliced, then coarsely chopped
3 medium carrots finely chopped
1 cup small diced mixed red and green bell peppers
½ purple onion diced small
¼ cup white wine vinegar
¼ cup cider vinegar
1 cup pineapple juice (I prefer to add a small can of crushed pineapple)
1 tbsp crushed celery seed
2 generous tablespoons mayonnaise
¼ cup honey
salt and pepper to taste

Chop cabbage
Add bell pepper, carrot and onion
Add both vinegars, crushed pineapple, mayonnaise, honey and celery seed
Mix well
Salt and pepper to taste; mix well; chill (overnight is better; mix once or twice)

This recipe makes a bunch! For smaller batches, I will use ¼ or ½ head of cabbage and adjust other ingredients accordingly. Stores well, but I prefer smaller, fresher batches.
You may want to omit the mayonnaise. The vinegars will go a long way.
Great recipe to play with and adjust to your taste.