Pineapple Cole Slaw

Summary

Yield	2 Servings

1 pound

cabbage, shredded

6 ounces

carrots, julienne

1 ounce

green onion, sliced

1 pound

pineapple, crushed

2 ounces

cider vinegar

3⁄4 ounces

honey

4 ounces

mayonnaise

1⁄2 tablespoon

kosher salt

1 teaspoon

ground black pepper

Combine the shredded cabbage, carrots and green onions with the drained crushed pineapple.
Mix the vinegar, honey, mayonnaise, salt and pper together to make the dressing.
Dress the cabbage mix with the dressing until well coated.
Refrigerate below 40° and allow flavors to marry for at least 1 hour.