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
Add bell pepper, carrot and onion
Add both vinegars, crushed pineapple, mayonnaise, honey and celery seed
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.