I'll post it here for you, and in the recipe section. I never measured anything, so bear with me on that.
I always make a huge batch, because it is so yummy! I am allergic to cabbage, so I make it with rutabaga. Interestingly, I can eat homemade sauerkraut that I made with whey and salt. I suspected I would be able to, so I made some this fall. Unfortunately, I hate sauerkraut! But I have a bit now and then for the health benefits.
Anyways, here is what I do:
1 lb each peeled rutabaga, carrots, brocolli crowns
1 large can of crushed pineapple (15 oz?)
Mayo
Salt and pepper to taste
With the shredding blade in my food processer, I shred maybe a pound of peeled rutabaga and a pound of carrots. (Actually, I always make double that, but we eat unreasonable amounts here, and the dog loves it, too!)
With the chopping blade, I finely chop about a pound of broccoli crowns. Works best if you do the flowers separately from the chunky stems. Just trim the tougher bottom part of the stems and feed them to the goats.
Mix thoroughly in a big mixing bowl, one much too big, trust me on this one. Those broccoli bits love to escape.
Add a 15 ounce can of crushed pineapple with the juice.
Spoon in a few big globs of mayo, preferrably homemade, and salt and pepper to taste. Stir thoroughly, and add more mayo as needed.
If you like a less juicy coleslaw, drain the pineapple first. We love it juicy. The carrots will color the juice orange. If you are not off sugar yet, this may not taste as sweet as you are used to. Get used to real food
, or add a bit of stevia to the first few batches.
I decided to add some beets last summer, and ended up with pink coleslaw!
We will eat this in 20 oz bowl with lunch and supper until it is gone! Talk about cholesterol-lowering power!
Brings back suchgood memories...... 
