Recipe - Jalepeno-Pineapple Coleslaw

1 cup Mayonnaise
1 cup Sour cream or plain yogurt
5 Pickled jalepenos; stemmed
and minced
3 tablespoon Dijonstyle mustard
3 tablespoon Sugar
2 tablespoon Fresh lemon juice
One half teaspoon Salt
1 md White cabbage
(11/2lb); cored, finely
shredded
One half lg Ripe pineapple; cored,
peeled; cut into 1/2" cubes
3 Green onions; trimmed and
cut or sliced up

In a large bowl, whisk together the mayonnaise, sour cream, jalapenos,
mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and
stir well. Cover the slaw and refrigerate it for at least 1 hour. The
coleslaw can be prepared up to 1 day ahead.

Stir in the green onions and adjust seasoning just before serving.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.