To kick off summer, what better thing is there than some outside food opportunities and grilling out? I’ve had this simple twist on coleslaw in my to-make list for months and finally had a chance to make it. The coleslaw was slightly sweeter than most, but done so in this subtle way. I used Granny Smith apples, which helped to add some tartness to the coleslaw as well. I would make this again when wanting to make a little twist on a summer salad.
2 cups Cabbage (shredded)
2 Medium apples (cored, diced)
1 can (16 oz.) crushed pineapple, in its own juice,(drained)
3/4 cup mayonnaise
salt and pepper to taste
Combine above ingredients, cover and refrigerate 1 hour or more before serving. 8 servings