Pineapple Cole Slaw - cooking recipe

Ingredients

1 (15 ounce) can pineapple chunks, undrained
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon grated orange rind
1/2 teaspoon celery seed
1/4 teaspoon salt (to taste)
1/2 teaspoon dry mustard
1 (10 ounce) package shredded cabbage
2 large oranges, peeled and sectioned (or 11 oz. can mandarin oranges, drained)
1 large apple, cut into small chunks

Preparation

Drain pineapple and reserve 1/3 cup juice; set pineapple aside.
In a large bowl, add pineapple juice, olive oil and the next 5 ingredients; stir to blend.
Add the pineapple, cabbage, oranges, and apples; toss gently to coat.
Cover and chill 8 hours.