Carrot And Pineapple Coleslaw - cooking recipe

Ingredients

2 c. shredded cabbage
1 (15 1/4 oz.) can pineapple chunks, drained
1 c. shredded carrots
1/3 c. slivered almonds, toasted
2/3 c. mayonnaise
2/3 c. sour cream
1 Tbsp. lemon juice
1 tsp. sugar
1 tsp. grated onion
1/8 tsp. salt

Preparation

Combine cabbage, pineapple chunks, carrots and almonds in a large bowl; toss gently.
Combine mayonnaise and remaining ingredients, stirring until smooth.
Pour dressing mixture over cabbage mixture; toss gently.
Cover and chill thoroughly.
Yields 6 to 8 servings.