Jalapeno-Pineapple Coleslaw - cooking recipe

Ingredients

1 c. mayonnaise
1 c. sour cream or plain yogurt
5 pickled jalapeno chiles, stemmed and minced
3 Tbsp. prepared Dijon-style mustard
3 Tbsp. sugar
2 Tbsp. lemon juice
1/2 tsp. salt
1 medium white cabbage, cored and finely shredded
1 can (about 2 c.) pineapple chunks
3 green onions, trimmed and sliced

Preparation

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.
Can be prepared up to 1 day ahead.
Stir in the green onions and adjust the seasoning just before serving.