white wine vinegar
drained, crushed canned
1. In a small mixing bowl, combine the vinegar, pineapple juice, salt, pepper and sugar.
2. In a large plastic bowl, combine the cabbage, carrot and pineapple. Add the vinegar mixture and toss to combine. Refrigerate for at least 1 hour or overnight.
3. Drain the liquid from the cabbage mixture and fold in the mayonnaise. Season with salt and pepper.
Serving Size: 1/2 cup
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin