Pineapple Slaw

The recipe calls for canned pineapple, because, well… I like things easy. But in all honestly, I much prefer it with fresh pineapple because of the texture. If you decide to go the fresh route, you’ll need about 3/4 of a medium sized pineapple cored and chopped small. Just be cautious to save some of that fresh pineapple juice to make the dressing. You should have plenty if you’re cautious in catching it as you core and chop.

1 (16-onuce) bag shredded coleslaw mix

½ medium green bell pepper, thinly sliced

½ small red onion, thinly sliced

2 tablespoons chopped cilantro

1 (20-ounce) can pineapple tidbits in juice, well drained with the juice reserved

½ cup mayonnaise

2 tablespoons reserved pineapple juice

1 tablespoon apple cider vinegar

1 tablespoon firmly packed light brown sugar

½ teaspoon salt

1 teaspoon poppy seeds

Directions at southernbite.com

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