Pineapple Slaw

Tired of the same old coleslaw? Try this delicious version. It’s sparked with crushed pineapple, green pepper, and a bit of Dijon mustard. As with most slaws, it tastes best when made a day ahead. Makes 8 servings.

4 cups finely shredded cabbage
1/2 cup finely shredded carrots

1/4 cup very finely chopped green pepper (optional)
1 cup of canned crushed pineapple (unsweetened), undrained
2 tablespoons plus 2 teaspoons reduced-calorie mayonnaise
1 tablespoon wine vinegar
1 teaspoon Dijon mustard (any mustard is fine)
1 tablespoon sugar
Salt and pepper to taste

In a large bowl, combine cabbage, carrots, green pepper, and pineapple.
In a small bowl, combine remaining ingredients. Add to cabbage mixture, mixing well.
Chill several hours or overnight.
Mix before serving.