Categories: Coleslaw, LC, pineapple

Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons pineapple juice
• salt to taste
• freshly ground black pepper
• pinch sugar
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1/4 cup drained, crushed canned pineapple
• 1/4 cup reduced fat mayonnaise

Directions

1. In a small mixing bowl, combine the vinegar, pineapple juice, salt,

2. pepper and sugar.

3. In a large plastic bowl, combine the cabbage, carrot and pineapple.

4. Add the vinegar mixture and toss to combine. Refrigerate for at least 1

5. hour or overnight.

6. Drain the liquid from the cabbage mixture and fold in the mayonnaise.

7. Season with salt and pepper.

8. Serving Size: 1/2 cup

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