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Ingredients
  • 1 (16-oz) bag tri-color coleslaw mix (or 3 cups shredded white cabbage, 2 cups shredded purple cabbage and 1 cup shredded carrots)
  • salt & pepper to taste
  • ¾ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon pineapple juice reserved from canned pineapple
  • 1 tablespoon lime juice
  • ½ tablespoon apple cider vinegar
  • ½ cup chopped green onions
  • ⅓ cup chopped red onion
  • ⅓ cup chopped cilantro
  • 1 (20-ounce) can pineapple tidbits drained (reserve juice for dressing!) and patted dry with paper towels
  • 1 Jalapeño stem and seeds removed and chopped
Steps
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