Prep 20 mins
Cook 0 mins
I made this with red cabbage for something different. It is a nice spin on traditional coleslaw. Recipe courtesy of The Country Cooking Recipe Collection Prize Winning Salads.
- 3⁄4 cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 -2 tablespoon milk
- 4 cups shredded cabbage
- 8 ounces pineapple tidbits, drained (which means I drink the juice)
- Combine mayonnaise, vinegar, sugar, and milk.
- Place cabbage and pineapple in a large salad bowl and add dressing and toss.
- Chill. Sprinkle with paprika if desired.