Hawaiian Coleslaw - cooking recipe

Ingredients

1 (12 oz.) can luncheon meat
1 (8 3/4 oz.) can crushed pineapple
3 c. finely shredded cabbage
1/4 c. thinly sliced carrots
1/4 c. mayonnaise or salad dressing
1/4 c. sour cream

Preparation

Slice luncheon meat into 8 crosswise slices, then cut each slice into 12 pieces.
Drain pineapple, reserving 1 tablespoon liquid.
In large bowl, toss luncheon meat with pineapple, cabbage and carrots.
In small bowl, blend mayonnaise, sour cream and reserved pineapple liquid. Add to meat and cabbage mixture, tossing until well mixed.
Refrigerate for about 1 hour, or until serving time.
Makes 4 to 6 servings.