Carrot and Pineapple Coleslaw

By carlaschwartz

Ingredients

• 2 cups shredded cabbage
• 1 (15 1/2-ounce) can pineapple chunks, drained
• 1 cup shredded carrot
• 1/3 cup slivered almonds, toasted
• 2/3 cup mayonnaise
• 2/3 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon granulated sugar
• 1 teaspoon grated onion
• 1/4 teaspoon salt

Details

Servings 6
Adapted from cooksrecipes.com

Preparation

Step 1

Combine cabbage, pineapple chunks, carrot, and almonds in a large bowl, and toss gently.

Combine mayonnaise and remaining ingredients, stirring until smooth. Pour dressing mixture over cabbage mixture and toss gently. Cover and chill thoroughly.