- 1/4 red cabbage, shredded
- 1/4 green cabbage, shredded
- 2 carrots, peeled, coarsely grated
- 1 red capsicum, deseeded, thinly sliced
- 3 green onions, thinly sliced
- 440g can crushed pineapple in natural juice, drained
- 1 cup whole-egg mayonnaise
- Step 1 - Combine cabbage, carrot, capsicum and green onion in a large bowl.
- Step 2 - Add pineapple and mayonnaise to coleslaw. Season with salt and pepper. Toss until vegetables are well coated in dressing. Serve.