- 3 cups shredded cabbage
- 3/4 cup shredded carrot
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/3 cup mayonnaise
- 4 teaspoons sugar
- 4 teaspoons white vinegar
- In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Pineapple Coleslaw in Country Woman June/July 2008, p37
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Reviewed Sep. 17, 2011
"I hated coleslaw and would never eat it, I LOVE this recipe!!! I add pecans to it, as well!!"