Ingredients

• 1 cup red apples
• 1/2  cup purple cabbage
• 1/2 cup green cabbage
• 1/4 cup carrots
• 8 ounces canned crushed pineapple
• 1/4 cup mayonnaise
• 3 tablespoons pineapple juice
• 2 teaspoons sugar

Preparation

1. Dice unpeeled apples. Shred cannabe and grate carrots.Drain crushed pineapple; reserve liquid.
2. In a small bowl blend mayonnaise, 3 tablespoons of the reserved pineapple juice and sugar until smooth. Set aside.
3. In a medium bowl combine pineapple, apples,cabbage,  and carrots.
4. Add mayonnaise mixture and toss.
5. Cover and refrigerate until chilled.

Helpful hints

• Reduced-fat mayonnaise cuts the fat in half.
• Keeps well in the refrigerator for several days if it lasts that long.
• Make it quick–use packaged coleslaw mix instead of shredding cabbage and carrots.