Don & Charle's American Rib & Chop House Cole

This is steakhouse coleslaw that leans hard into the sweet side. Finely sliced cabbage tossed with mayo, then loaded up with four cups of mini marshmallows, drained crushed pineapple, and freshly whipped heavy cream. It reads like a dessert salad but works as a side alongside ribs and chops the way it was intended.

The whipped cream folded in at the end is what gives this its signature texture. It transforms standard mayonnaise-dressed coleslaw into something fluffy and almost mousse-like. Combined with the marshmallows that soften as they absorb moisture from the pineapple, the whole thing tastes closer to ambrosia than anything you’d call a vegetable side.

Slicing the cabbage very fine is worth the effort. Thick-cut cabbage pieces don’t absorb the dressing and you end up biting through tough shreds surrounded by sweet fluff. Fine shreds blend into the mixture seamlessly.

Kitchen Tips

• Drain the crushed pineapple thoroughly, pressing it in a strainer. Excess juice waters down the dressing and makes the slaw soupy after chilling.
• Whip the cream to stiff peaks before folding in. Soft peaks will deflate under the weight of the cabbage and you’ll lose the fluffy texture.
• The two-hour chill is when the marshmallows start softening and the flavors come together. Serve too early and the marshmallows are still chewy and separate.
• This feeds a big crowd (24 servings) so it’s a natural fit for cookouts, potlucks, and holiday buffets.

Variations

• Add a cup of shredded carrots for color and a little earthy sweetness.
• Fold in maraschino cherries, drained and halved, for a fruit salad-style presentation.
• Use coconut whipped cream for a dairy-lighter version with a tropical coconut note.